Panna Cotta with Balsamic Strawberries
You can never have too many side dish recipes, so give Panna Cotta with Balsamic Strawberries a try. Watching your figure? This gluten free recipe has 481 calories, 7g of protein, and 34g of fat per serving. For $2.95 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Foodnetwork. 6 people have tried and liked this recipe. If you have balsamic vinegar, sugar, vanilla bean, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 24 hours and 30 minutes. With a spoonacular score of 42%, this dish is good. Try Panna Cotta with Balsamic Strawberries, VANILLA PANNA COTTA with BALSAMIC STRAWBERRIES, and Black Pepper Panna Cotta with Strawberries & Balsamic Syrup for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 1455 minutes
Ingredients:
2 1/2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 cups heavy cream, divided
Freshly grated lemon zest, for serving
1 cup plain whole-milk yogurt
2 pints (4 cups) sliced fresh strawberries
1/3 cup sugar, plus 1 tablespoon
1 tablespoon sugar
1/2 vanilla bean, split and seeds scraped
1 teaspoon pure vanilla extract
1 1/2 tablespoons cold water
Equipment:
bowl
whisk
sauce pan
plastic wrap
ramekin
knife
Cooking instruction summary:
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.
Step by step:
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.
3. 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.
4. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine.
5. 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.
6. Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
7. 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.
Nutrition Information:
covered percent of daily need
