Recipe Archives->Desserts Pudding->Panna Cotta 10

Panna Cotta With Balsamic Strawberries
Serves 4

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 pints (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 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.

Printable version: panna-cotta10.txt.