Fennel Panna Cotta With Grilled Strawberries

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Washington Post


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1 bulb fennel, including feathery top

3 cups heavy cream

1/2 cup whole milk

1/3 cup sugar

1 tablespoon honey, preferably lemon grass honey

1/4 teaspoon sea salt

2 grinds freshly ground black pepper

2 tablespoons licorice-flavored liqueur, such as anisette or sambuca

1 tablespoon powdered plain gelatin softened in 1/2 cup cold water, or 4 sheets gelatin soaked in 1/2 cup cold water

3 cups medium strawberries, washed, blotted dry and hulled, reserving 8 berries with stems for garnish

1 cup sugar, plus 2 1/2 tablespoons

1 vanilla bean, cut in half lengthwise

1 cup chilled heavy cream

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