BURRATA PANNA COTTA WITH BLACK PEPPER STRAWBERRIES

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Burrata is such a mild, creamy cheese, perfectly suited for the subtle balance of sugar and acid in fruit.  With a little pepper sprinkled on top, this slightly sweet and milky dessert is the perfect make-ahead dish when you want something sweet and light.

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INGREDIENTS (PANNA COTTA)

For eight 4-ounce ramekins

3 cups heavy cream

1 cup burrata, chopped

1/2 cup sugar

2 teaspoons of vanilla extract

1 1/2 packets powdered gelatin (about 3 teaspoons)

6 tablespoons cold water

INGREDIENTS (GARNISH)

2 cups strawberries, quartered

1 tablespoon sugar

1 tablespoon lemon juice

1/2 teaspoon freshly ground black pepper

DIRECTIONS

Heat the heavy cream, burrata, and sugar in a saucepan over medium low heat. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes, until it stiffens. Pour the still warm panna cotta mixture through a fine mesh strainer over the gelatin and stir until the gelatin is completely dissolved.

Divide the Panna Cotta mixture into eight lightly oiled ramekins, and chill in the fridge until set (at least 2-4 hours).

While the panna cotta sets, mix together the ingredients for the garnish, and let the strawberries macerate for and hour. They should get quite juicy.

Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate.  Garnish with the strawberries and their juice.