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:

Quickview
481k Calories
7g Protein
33g Total Fat
40g Carbs
8% Health Score
Limit These
Calories
481k
24%

Fat
33g
52%

  Saturated Fat
20g
129%

Carbohydrates
40g
13%

  Sugar
33g
37%

Cholesterol
123mg
41%

Sodium
87mg
4%

Alcohol
0.34g
2%

Get Enough Of These
Protein
7g
14%

Vitamin C
86mg
104%

Manganese
0.59mg
30%

Vitamin A
1334IU
27%

Calcium
207mg
21%

Phosphorus
188mg
19%

Vitamin B2
0.28mg
17%

Potassium
458mg
13%

Fiber
2g
12%

Folate
45µg
11%

Magnesium
38mg
10%

Vitamin E
1mg
9%

Vitamin B12
0.53µg
9%

Vitamin B5
0.8mg
8%

Zinc
1mg
7%

Vitamin B6
0.12mg
6%

Vitamin K
6µg
6%

Copper
0.11mg
6%

Vitamin B1
0.08mg
6%

Selenium
3µg
5%

Iron
0.78mg
4%

Vitamin D
0.62µg
4%

Vitamin B3
0.67mg
3%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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