Name: Panna Cotta with Balsamic Strawberries
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M1DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
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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Panna Cotta with Balsamic Strawberries

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