Panna Cotta with Strawberries
- 1 Envelope unflavored powdered gelatin (about 2½ teaspoon)
- Extra-virgin olive oil (for pan and drizzling)
- 2 Cups whole-milk fresh ricotta
- ⅓ Cup powdered sugar
- ½ Teaspoon vanilla extract
- ½ Teaspoon kosher salt
- 1½ Cups half-and-half, divided
- 1 Basket fresh strawberries, hulled and quartered
- Honey (for drizzling)
- Flaky Sea Salt
- Unflavored Powdered Gelatin
- Whole-Milk Fresh Ricotta
- Extra-virgin Olive Oil
- Powdered Sugar
- Vanilla Extract
- Kosher Salt
- Flaky Sea Salt
- Pour ¼ cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
- Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
- When gelatin is softened, add remaining ½ cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
- Run a butter knife or small offset spatula around sides of the panna cotta to loosen the edge and break the suction.
- Fill a baking dish or similar vessel with hot water. Lower bottom of mold into water 5 seconds, then lift it back out.
- Press a serving plate firmly over top. Quickly invert in one motion; set plate down. Use a knife or spatula to gently lift up mold. Top with fresh strawberries, drizzle with honey and oil, and sprinkle with flaky sea salt.