Panna Cotta with Roasted Strawberries

Divine. Easy. Make this soon.

1 envelope unflavored gelatin
2 c heavy cream
1/2 c sugar
2 c buttermilk
1 T vanilla

Measure 2 T water in a small bowl and add gelatin. Stir and let stand 5 minutes.

Place 1 c cream in a heavy, medium-sized saucepan. Bring to a simmer. Add the gelatin and sugar and stir until both have dissolved. Remove from heat and stir in remaining 1 c cream, 2 c buttermilk, and 1 T vanilla. Pour into desired mold, individual glasses, ramekins, large glass bowl, goblets, whatever. Chill until set, about 6 hours.

4 to 6 c frozen strawberries
1 t lemon zest
1/4 to 1/2 c sugar

Line a jelly roll pan with parchment paper or silpat. Spread out strawberries in a single layer. Sprinkle with lemon zest and sugar. Roast in a 400 degree oven for 30 minutes or so, until berries have softened and juice has thickened with the sugar. Taste for doneness. Let cool. Pile on top of panna cotta to serve.