PARKLAND JEWELRY STRAWBERRYELDERFLOWER PANNA COTTA

Strawberry jelly

2 tsp. powdered gelatin 4 tsp. water

240 grams hulled strawberries

50 grams sugar

2 Tbsp. elderflower liqueur

Panna cotta

1 ½ Tbsp. cold water 2 tsp. powdered gelatin 1 ½ cups heavy cream 50 grams sugar

½ cup milk

Pinch of salt

1 tsp. vanilla bean paste

Strawberry sauce

½ Tbsp. cornstarch

1 ½ Tbsp. warm water

8 oz. hulled and quartered strawberries

25 grams sugar

1 Tbsp. elderflower liqueur

Garnish

Fresh strawberries Strawberry jelly: Combine gelatin and water in a small bowl and allow to bloom for at least five minutes. Puree strawberries and pass through a sieve to remove seeds. Place strawberry puree and sugar in a small pot and bring to a boil. Then, remove from heat and stir in gelatin until dissolved followed by liqueur. Cool slightly then pour into individual dishes to set. Panna cotta: Combine cold water and gelatin in a small bowl and allow to bloom for at least five minutes. In a large saucepan, combine heavy cream, milk, sugar, and salt and bring to a simmer, stirring frequently. Remove from heat and microwave gelatin mixture for 10 seconds to return to liquid consistency. Stir gelatin into heavy cream mixture. Place pot over an ice bath and stir until cool. Stir in vanilla bean paste. Pour mixture over top of jelly and refrigerate until set.

Strawberry sauce:

Combine cornstarch and water in a small bowl. Place strawberries, sugar, and cornstarch mixture in a medium saucepan and stir to combine. Bring to a boil over medium heat and while stirring and breaking up the fruits a bit. Once simmering, keep at a simmer, stirring constantly. Remove from heat and stir in liqueur. Once completely cooled, spoon over top of set panna cotta. Garnish with fresh berries as desired.