Panna Cotta means "cooked cream" in Italian. A traditional, easy, and delicious Italian custard originally from the Northern Italian region of Piedmont. Strawberries and cream are a perfect combination. We combined strawberries in the panna cotta mixture to make this softly set, silky smooth Strawberry & Cream Panna Cotta. Panna cottas can be chilled in molds, covered, for up to 2 days. Makes 4 servings

1. Sprinkle the gelatin on 1 1/2 tablespoons of cold water in a small bowl. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

2. Place the 1 cup milk, 5 1/4 oz. strawberries, and vanilla in a blender, mix until smooth.

3. Heat the cream and sugar in a medium saucepan over medium-high heat. Stirring to a simmer (do not let it boil), about 3 minutes. Remove the pan from the heat and add to the softened gelatin stir until dissolved. Stir in the strawberry mixture and then pour the mixture through a fine sieve into a bowl, stir well.

4. Pour the panna cotta mixture evenly into four six-ounce ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate until set or preferably overnight.

5. Sprinkle strawberries with 1/4 cup sugar; let stand about 1 hour. Serve the panna cotta in the ramekins or to unmold, dip bottom of one ramekin in a bowl of hot water for 3 seconds, wipe the bottom of the ramenkin dry. Run a thin sharp knife around inside edge of each ramekin to loosen. Place a plate over the ramekin, and invert panna cotta onto plate, gently lifting off the ramekin. Serve the panna cotta alone or top the panna cotta with the strawberries and their juice.

NOTE: If using agar-agar, mix one teaspoon (2g) agar-agar with the cream, milk, sugar, and heat over medium-high heat and proceed as above. The texture with be not as soft and creamy.