# What You'll Need:
→ Panna Cotta Base
01 - 2 cups heavy cream
02 - 1/2 cup whole milk
03 - 1/3 cup granulated sugar
04 - 1 1/2 teaspoons powdered gelatin
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Strawberry Sauce
07 - 1 cup fresh strawberries, hulled and chopped
08 - 2 tablespoons granulated sugar
09 - 1 teaspoon fresh lemon juice
→ Garnish
10 - Fresh strawberries, sliced
11 - Fresh mint leaves
# Steps to Follow:
01 - Sprinkle powdered gelatin over whole milk in a small bowl and allow to bloom undisturbed for 5 minutes.
02 - Combine heavy cream, granulated sugar, and salt in a saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves completely and cream reaches a steaming temperature without boiling.
03 - Remove saucepan from heat. Add the bloomed gelatin mixture and whisk vigorously until fully dissolved with no visible particles.
04 - Stir vanilla extract into the warm cream mixture until evenly distributed.
05 - Divide the mixture evenly among 4 serving glasses or ramekins. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for a minimum of 4 hours until firmly set.
06 - Combine chopped fresh strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until strawberries soften and release their natural juices.
07 - Lightly mash the cooked strawberry mixture with the back of a spoon. For a smoother texture, transfer to a blender and process to desired consistency. Cool completely before serving.
08 - Spoon the cooled strawberry sauce evenly over the set panna cotta in each ramekin.
09 - Top each serving with sliced fresh strawberries and fresh mint leaves for visual appeal.
