Panna Cotta with Balsamic Strawberries
I love the balsamic strawberries with this! The slight bite of the black pepper & the tartness of the balsamic vinegar goes really well with the sweetness of the strawberries. A nice surprise!
*This recipe was given to me by the chef I did my externship with as he had me make it for one of our catering events.
1 1/4 tspgelatin, unflavored
2 3/4 cwhipping cream
1/2 cplain goat's milk or whole milk yogurt
1 tspvanilla extract
1/2 cgranulated sugar
2 ptstrawberries, hulled, thinly sliced
3 Tbspbalsamic vinegar
1 Tbspgranulated sugar
1/2 tspfreshly ground black pepper
How to Make Panna Cotta with Balsamic Strawberries
- Prepare the Panna Cotta: Pour the water into a small bowl. Sprinkle the gelatin over the water. Let stand until softened, about 15 minutes.
- Whisk 1 3/4 cup whipping cream, yogurt, and vanilla in a large bowl to blend. Heat the remaining 1 cup cream and sugar in a small saucepan over medium heat, stirring until the sugar dissolves and the cream comes to a simmer. Remove from heat. Add the gelatin mixture, stirring to dissolve the gelatin completely.
- Mix the hot cream-gelatin mixture into the yogurt mixture in bowl. Spray 6 (3/4 cup) ramekins with non-stick spray. Divide the mixture among the six, using about 1/2 cup for each. Refrigerate the desserts uncovered until cold, then cover and refrigerate overnight.
- PREPARE THE STRAWBERRIES: Toss the strawberries, vinegar, sugar, and pepper in a large bowl to combine. Let stand for 30 minutes, tossing occasionally. Spoon strawberries over the panna cotta and serve. -OR- With a knife, loosen the panna cotta from the sides of the ramekins. Dip the ramekins in hot water for about 10-15 seconds, then invert onto a serving plate. Top with strawberries.