Perfect Milk Punch Panna Cotta

PERFECT MILK PUNCH PANNA COTTA
1 c. half and half, divided
1 (0.25-oz.) envelope unflavored gelatin
1/3 c. sugar
½ t. kosher salt
2 c. heavy whipping cream
1 ½ T. bourbon
2 t. vanilla
¼ t. ground nutmeg
Sliced fresh strawberries, garnish
Ground nutmeg, garnish

1. In medium bowl, place ¼ c. half and half.
2. Sprinkle gelatin evenly over the half and half. Let stand 30-35 minutes until gelatin granules are moistened. Top of gelatin mixture will appear wrinkled.
3. In medium saucepan, place remaining half and half. Cook over low heat, stir frequently, until steaming, do not boil.
4. Whisk in gelatin mixture.
5. Cook over low heat whisking frequently, until gelatin completely dissolves, 2-5 minutes. Remove from heat if needed to prevent mixture from boiling.
6. Remove from heat. Whisk in cream, bourbon, vanilla and nutmeg.
7. Fill large bowl with ice water. Using fine-mesh sieve, strain half and half mixture into a medium metal bowl. Place bowl in ice bath and stir until instant-read thermometer registers 70 degrees.
8. Divide cooled half and half mixture evenly amount 6 small serving glasses (about ½ c. each). Refrigerate, uncovered for at least 4 hours.
9. Top with sliced strawberries just before serving. Garnish with ground nutmeg, if desired.
   *You can use fruit you like best.