Pretty Pink Panna Cotta

2 2/3 cup cream
1/3 cup sugar
3 Tbsp DLM Pink Peppercorns, crushed
1/4 cup water
2 tsp gelatin
2/3 cup crème fraîche
1 drop red food coloring
Chocolate sauce

Bring the cream, sugar, and peppercorns to a simmer, stirring until the sugar dissolves. Remove from heat and let steep at room temperature for 1 hour. Strain through a fine mesh sieve and return to a saucepan.

Meanwhile, place water in a small bowl and sprinkle gelatin over it. Let stand 5 minutes to soften. Re-warm cream over medium heat for 2 minutes. Whisk in gelatin until dissolved. Whisk in crème fraîche and red food coloring until well blended.

Ladle or pour mixture into 3/4 cup molds, cups, or ramekins. Loosely cover with plastic wrap and chill 4 hours or overnight.

Serve with sauce, strawberries, and additional peppercorns for garnish.

Allergy Warning: Contains MilkContains Other Nuts

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