Serve a traditional Italian dessert to finish off a hearty meal of pasta and garlic bread.
1 1/4 pounds strawberries, hulled, quartered
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 envelope (1/4 oz.) unflavored gelatin
1 cup heavy cream
1 cup buttermilk
1/4 cup all-purpose flour
2 tablespoons packed light brown sugar
2 tablespoons unsalted butter, at room temperature
1/4 teaspoon vanilla extract
1/4 teaspoon salt
6 tablespoons sliced almonds
How to Make It
Make panna cotta: In a medium skillet off the heat, toss strawberries with sugar, salt and vanilla. Let stand for 10 minutes. Bring to a simmer over medium heat and cook, stirring occasionally, until tender, about 15 minutes.
Puree mixture in a blender until smooth. Strain through a fine sieve into a medium bowl.
In a small bowl, stir gelatin with 4 tsp. cold water; let stand until gelatin is softened, about 5 minutes. In a small saucepan over medium heat, bring cream to a simmer. Remove from heat; whisk in gelatin until dissolved. Stir in 1 cup of puree and buttermilk.
Place 6 8-oz. ramekins on a baking sheet and pour 1/2 cup of panna cotta mixture into each. Refrigerate until center is set, at least 3 hours or overnight.
Make crumble: Preheat oven to 350°F. Line a baking sheet with parchment. In a small bowl, using a fork, mix together flour, brown sugar, butter, vanilla, salt and almonds until well combined. Break dough into clumps and place on baking sheet; bake until golden, about 10 minutes. Let cool on a wire rack. Break up into large crumbs.
Leave panna cotta in ramekins or unmold. Stir 2 Tbsp. of warm water into remaining strawberry puree to form a sauce. Spoon 1 Tbsp. of sauce over each panna cotta, and top with cookie crumble. Serve.