Panna Cotta with Balsamic Strawberries

  • Level: Easy
  • Total: 24 hr 30 min
  • Prep: 15 min
  • Inactive: 24 hr 10 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
  4. 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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