Spring Panna Cotta with Fresh Strawberries and Balsamic Syrup

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Love this! It's easy, yet impressive, and the berries with vinegar makes it seem a little upscale. I use a balsamic from a local shop that carries flavored balsamic vinegars (blackberry with ginger and I make my own creme fraiche, which is so easy (search on this site. Everyone always loves it. Great for summer and seems light.

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Off the hook! This is so creamy and smooth - excellent for summer entertaining.

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the result is not what I expected, I had panna cotta at restaurant but this is so smooth & creamy not gello like. it tasted like the mixture of ice ream & mousse. I use 3/4 vanilla bean but it has a lot vanilla tast. I will make again.

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I thought this would be just another Panna Cotta recipe, but since I had all the ingredient, I made it. Was I ever wrong vanilla with just a hit of lemon, this was easy and excellent!
Thanks, Tyler

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This recipe is simple and delicious. It?s not too much vanilla or too much lemon, neither too sweet nor too tart. The acid from the balsamic was incredible. I used age balsamic which made it even sweeter. I didn?t know that you are supposed to bloom gelatin. Without this concise instruction I may have ruined it. This is my go to recipe for dessert when I have company. It?s people are always impressed.

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I loved the vanilla flavor and the slightest hint of lemon in the panna cotta. The balsamic vinegar syrup was interesting and a bite of all three things together - delicious!!! I had to substitute sour cream for the creme fraiche since i couldn't find it anywhere and didn't have 9 hours to wait while i made homemade. in my opinion, the sour cream worked great in this.

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This panna cotta was a bit denser than I usually like, but it was so unbelievably delicious I didn't care. Nice vanilla flavor. I was worried about the lemon, but it made the dessert refreshing and well balanced. I had no problems preparing the balsamic syrup. I definitely recommend this dessert.

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I made this and it was really wonderful, the panna cotta set up perfectly. My balsamic syrup however was more like balsamic hard caramel. Was I supposed to let the reduced balsamic vinegar cool before I added the sugar? Any thoughts are helpful. Otherwise this was really great, and I will make it again once I get my syrup figured out.

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Made it just like explained, it has a very well balanced flavor between vanilla and lemon. Only thing i might do differnent next time is add 1/2 teaspoon more gelatin, the texture was a little to liquidy for me.

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I am a chocolate addict, but occasionally I need a dessert with a wow factor that is not chocolate for certain friends and family. This recipe is easy and impressive when you put it under your guests' noses. The vanilla bean is essential; I would not substitute vanilla extract. The dessert melts in your mouth, and the balsamic glaze is the twist that has people really intrigued by the unusual but great flavor.