Panna Cotta With Balsamic Strawberries
Serves 4
Recipe By: Ina Garten
1/2 packet(1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream -- divided
1 cups plain whole-milk yogurt
1 teaspoons pure vanilla extract
1/2 vanilla bean -- split and seeds scraped
1/3 cups sugar -- plus 1 tablespoon
2 pt (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoons sugar
1/4 teaspoons freshly ground black pepper
Freshly grated lemon zest -- for serving
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
si er 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.
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 24 hours 10 minutes
Cook Time: 5 minutes
Yield: 4 servings
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