Directions

1. Preparing the Panna Cotta Mix

2. Hull and thinly slice all strawberries and place them into a bowl. Set bowl with strawberries aside for later use. Once the strawberries are set aside measure out all remaining ingredients before starting the cooking process

3. Lightly grease all 6 ramekins or silicon molds with oil and set aside

4. Mix all wet ingredients (milk alternative of choice, maple syrup*, and vanilla extract) in a medium saucepan. NOTE: If you are substituting the agar agar powder with cornstarch/arrowhead starch please add now and skip step 4. Bring to a mixture to a boil on medium-high heat. Be sure to watch the mixture closely to prevent any overflow. Once boiling, put the heat to low

5. Add in the agar agar powder and continue to whisk the mixture for another 2-3 minutes until the mixture begins to slightly thicken

6. Once the mixture has slightly thickened, pour the into all 6 ramekins, ensuring they are all filled to an equal level. Place the ramekins in the fridge to set for about 2 1/2- 3 hours or longer

7. While the panna cotta is in the fridge, we can prepare the strawberry topping. Take the bowl we set aside earlier that has the thinly slickly strawberries and place them into a clean medium saucepan and mix in with the pre-measured lemon juice. Turn the heat to medium-high and allow the strawberries to cook covered for about 10 minutes (you will see the berries start to bubble) stirring occasionally to prevent any burning on the bottom. Once they have cooked for about 10 minutes take off saucepan cover and cook for an additional 5 minutes

8. Once the mixture has cooked for an additional 5 minutes please remove it from the heat and set it aside in a separate bowl to cool for 1hr at room temperature. Once it has cooled, place it inside of a blender or food processor and blend until smooth. Pour back into bowl or jar and chill in the refrigerator until the panna cotta has set

9. Serving: In order to release the panna cotta from the ramekins you will need a bowl of hot water large enough to dip the bottom of the ramekins into. Once the panna cotta has fully set in the refrigerator take a ramekin and dip the bottom into the bowl of water for about 10-15 seconds. Then take a butter knife and run the knife along the inside rim of the ramekin to help release the “suction” of the panna cotta. On a small dessert plate, flip the ramekin to release the panna cotta. Then take the strawberry sauce that we set into the fridge to cool and top the panna cotta with the strawberry coulis using a spoon. Repeat for all 5 remaining ramekins