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Panna Cotta with Balsamic Strawberries Recipe

Panna Cotta with Balsamic Strawberries

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Average Rating:

Total Reviews: 90

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  • on November 29, 2010

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    I have a number of panna cotta recipes due to the popularity of the first one I made (sorry, Ina not yours and Ina's is my favorite but my guests preferred the one I served first. The balamic strawberries topping was stunning. I would suggest to the the critique of being too tart...try reducing the balsamic vinegar as it really sweetens the flavor. I always keep a bottle of reduced balsamic vinegar in my kitchen, Caution re reducing, stir constantly until beginning to thicken...and do not look away as it will burn in a heartbeat.

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  • on November 22, 2010

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    AAMMAAZZIINNGG!!!!! This is my favorite recipe! It was easy and delicous. Even the people who hate yogurt was so suprised on how delicous this was! I love recipes like this easy, good and enjoyable.

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  • on November 14, 2010

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    Ina, you never cease to amaze me. Your Panna Cotta recipe was such a hit the first time, that I now get requests for it when friends are coming over and sometimes when I am going to them. This recipe is so simple that people swear I did a culinary course. Thanks, Ina

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  • on October 15, 2010

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    This is the most divine Panna Cotta. I thought that it had a perfect texture. Blue Ribbon Delicious!

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  • on October 07, 2010

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    The Panna Cotta is delish. The Balsamic strawberries were interesting. This is good but does not make much for the work involved.

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  • on October 04, 2010

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    I made the panna cotta and didn't serve it for abt. 3 days; but, it was still very good. I used Greek yogurt too. The pepper in the strawberries with balsamic is genius. Thanks, Ina!!

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  • on September 23, 2010

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    This turned out absolutely perfect. Delicious!!! I want to eat it all! Followed recipe exactly except for using greek yogurt. So easy too.

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  • on September 17, 2010

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    Could just suck down the strawberries ansd balsamic. Yummmmmmmm

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  • on August 13, 2010

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    Ina, you've done it again! Surprisingly light and refreshing. The pepper in the strawberries is inspired! After reading some prior reviews and afraid of it coming out too loose I decided to use Greek yogurt, which is strained and therefore thicker, and that did the trick.
    Thank you, Ina!

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  • on June 11, 2010

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    I've never made anything of Ina's that didn't turn our perfectly. In fact, she's the one Food Network chef I never have to second guess on the deliciousness factor.

    The addition of yogurt (a lot of panna cotta's don't call for it makes it a bit tangier than normal. I'm not sure it'd be the best one to eat plain, but when you add the balsamic strawberries--they complement each other perfectly!

    I almost skipped the black pepper--thought it seemed weird. But decided to trust Ina. It really did add something--a quiet little "bite" at the end of each spoonful. Was terrific! I liked it so much that when I was cleaning up after my party (of which everyone else raved over it, too, I couldn't help but "drink" the left over vinegar in the bottom of the bowl. YUM!

    One note: don't skimp on the strawberries. Maybe even do more. I left mine to macerate a bit longer than she said, and they had shrunk considerably. So, depending on how long you think they'll sit--might want to consider adding more. (I think mine went about 90 minutes w/ the vinegar.

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