RCI-DS.001.0397.001
Panna Cotta with Balsamic Strawberries
Copyright 2007, Ina Garten, All Rights Reserved Show: Barefoot Contessa Episode: Shore Thing From "Catsrecipes Y-Group"
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- packet (1 teaspoon) unflavored gelatin powder½ unit
- 1½ tablespoons
- heavy cream1½ cupsdivided
- plain whole-milk yogurt1 cup
- 1 teaspoon
- vanilla bean½ unitsplit and seeds scraped
- + 1 tablespoon sugar⅓ cup
- 2 pints
- 2½ tablespoons
- 1 tablespoon
- ¼ teaspoon
- freshly grated lemon zest1 unitfor serving
Method
1
Sprinkle unflavored gelatin over cold water in a small bowl and let bloom for 5 minutes until it absorbs the liquid and becomes spongy.
2
Heat 1 cup of heavy cream in a saucepan over medium heat until steam rises from the surface but it does not boil, about 2 minutes.
2 minutes
3
Remove the hot cream from heat and add the bloomed gelatin, stirring constantly until completely dissolved, about 1 minute.
4
Stir in the plain whole-milk yogurt, remaining ½ cup cold heavy cream, pure vanilla extract, scraped vanilla bean seeds, and ⅓ cup sugar until smooth and well combined.
5
Divide the panna cotta mixture evenly among 4 serving glasses or ramekins, then refrigerate for at least 4 hours or until set and firm.
6
While the panna cotta chills, combine the sliced fresh strawberries in a bowl with balsamic vinegar, 1 tablespoon sugar, and freshly ground black pepper, then toss gently to coat.
7
Let the strawberry mixture macerate at room temperature for 15 minutes to allow the flavors to meld and juices to release.
8
Top each chilled panna cotta with a generous portion of the balsamic strawberries and their syrup, then garnish with freshly grated lemon zest and serve immediately.