Pretty Pink Panna Cotta
2-2/3 cups cream
1/3 cups sugar
3 Tbsp pink peppercorns crushed
¼ cups water
2 Tbsp gelatin
2/3 cups crème fraîche
1 drop red food coloring
Bring the cream, sugar and peppercorns to a simmer, stirring until the sugar dissolves. Remove from heat and let steep at room temp for 1 hour. Strain thru a fine mesh sieve and return to a sauce pan.
Meanwhile place water in a small bowl and sprinkle gelatin over it. Let stand 5 minutes to soften. Rewarm cream over med 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 ¾ cups molds, cups or ramekins. Loosely cover with plastic wrap and chill 4 hours or overnight.
Serve with sauce, strawberries and additional peppercorns for garnish.