Photo: Panna Cotta with Balsamic Strawberries Recipe
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.
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By prboyle1968
on November 19, 2012
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This was my first time making Panna Cotta. I used Greek yogurt and the whole vanilla bean. This was one of easiest and most delicious desserts I've ever made. My family asks for it all the time. The strawberries are absolutely to die for!!! You have to try this!!!
By daisy01213
Rehoboth Beach,DE
on November 18, 2012
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This was my first time making panna cotta. It's amazing how easy it is to make and how lucious.
I did not have the appropriate quality of balsamic on hand, so, like another reviewer, I made the rasberry-Grand Marnier sauce, and served it with assorted fresh berries. Everyone absolutely loved it. And, so pretty. One of my guests took a picture.
By ComputerUp
Sherman Oaks, CA
on March 19, 2012
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I'm confused why for some of you the Panna Cotta fell apart. For me, it was easy easy easy, especially with overnight refrigeration. It set perfectly. I used the appropriate amount of gelatin. I used Greek Yogurt (love the extra tang. Madagascar Vanilla (extract with Tahitian Vanilla Bean. Next time I think I will use a bit more vanilla, but it was still great. And I used my secret: a 75-year-old aged Balsamic Vinegar. You should spend the megabucks and buy this and keep it around for very special dishes like this. Thick almost like a syrup with a completely mellowed out and smooth flavor (unlike young Balsamic. With this, the strawberries were incredible. Tomorrow I'm trying the dish with a touch of homemade Limoncello.
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