Ingredients

1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar, plus 1 tablespoon
2 pints (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Freshly grated lemon zest, for serving

Directions

In a small bowl, sprinkle the gelatin on 1
1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla
bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a
simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour
the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to
8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly
chilled, cover with plastic wrap and refrigerate overnight.

Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before
serving. Set aside at room temperature.

To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a
bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with
strawberries. Dust lightly with freshly grated lemon zest and serve.