Well-Pict Cinnamon Glazed Strawberries with Chocolate Panna Cotta
For Glaze:
1 pound strawberries, hulled and quartered lengthwise
1/4 cup sugar
1/4 cup water
1/2 teaspoon ground cinnamon
In saucepan, mix together sugar, water and cinnamon. Simmer over medium heat until sugar is dissolved and mixture is slightly reduced, about 2 minutes. Set aside to cool. Once cooled, add strawberries to glaze and toss lightly to coat. Let strawberries marinate for 1 hour.
For Chocolate Panna Cotta:
1/2 cup milk
1/2 cup buttermilk
1 1/2 teaspoons powdered gelatin
2 cups heavy cream
1/2 cup sugar
5 ounces bittersweet chocolate, chopped
1 vanilla bean, sliced lengthwise and seeds scraped out
1 pinch of salt
Pour milk and buttermilk into large bowl. Sprinkle gelatin over and let stand to soften. Brush six-6 ounce ramekins lightly with canola oil.
Stir cream, sugar, vanilla seeds and a pinch of salt in a heavy medium sized saucepan. Bring to a light boil over medium heat, whisking until sugar is dissolved. Remove from heat and stir in chocolate until melted. Whisk warm chocolate mixture into gelatin mixture. Whisk rapidly until the gelatin is fully dissolved. Pour into ramekins and cover with plastic wrap. Refrigerate for at least 6 hours. The panna cotta will have the smoothest texture if served within 6 to 12 hours.
To serve, place each ramekin briefly on hot water, then slide a knife cleanly around the edge. Invert onto a plate, tapping the ramekin gently, then leave for a minute to give the panna cotta a chance to slide out. Decoratively arrange glazed strawberries around each panna cotta and serve.