Honey Panacotta with Strawberry

Ingredients

Panna Cotta:

1 pkg (7 g) unflavoured powdered gelatin
2-1/2 cups (625 mL) Ryza original, divided
1/4 cup (50 mL) liquid honey
1 tsp (5 mL) vanilla

Strawberries:

1 pkg (7 g) unflavoured powdered gelatin
2 tbsp (30 mL) cold water
1 tbsp (15 mL) lemon juice
1 lb (454 g) package strawberries, hulled and halved
2 tbsp (30 mL) liquid honey

Directions

Panna Cotta:

In small bowl, sprinkle gelatin over 1/4 cup (50 mL) of Ryza; let stand for at least 5 minutes.

Meanwhile, in saucepan, bring remaining Ryza and honey to boil over medium-high heat, stirring occasionally. Stir in gelatin mixture and boil, stirring, for 1 minute. Stir in vanilla. Let cool for 15 minutes. Stir, then pour into six, 6 oz (175 g) dessert dishes. Refrigerate until fairly firm, at least 2 hours.
Strawberries:

In small bowl, sprinkle gelatin over water and lemon juice; let stand for at least 5 minutes.

Meanwhile, in saucepan, combine all but three of the strawberries (save for garnish) and the honey; bring to boil over medium-high heat, stirring occasionally. Reduce heat, cover and simmer for 5 minutes. Uncover and continue simmering for 5 minutes. Stir in gelatin mixture and boil, stirring, for 1 minute. Let cool for 15 minutes; purée in a blender or food processor until smooth.

Spoon strawberry mixture over panna cotta; refrigerate until set, about 3 hours. (If not serving right away, cover and refrigerate for up to three days.)

Garnish each with a reserved strawberry half.

Serves 6

Tip: For a unique presentation, or for dining al fresco, make these in 1 cup (250 mL) glass mason jars.

Nutrients per serving: 135 calories, 0.6 g fat, 0.1 g saturated fat, 0 mg cholesterol, 35 mg sodium, 31 g carbohydrates, 2 g fibre, 3 g protein. % RDI: 14% calcium, 5% iron, 4% vitamin A, 55% vitamin

Recipe and image courtesy of Ryza. For more information and tasty recipes ideas, visit ryza.ca.