Strawberry-Vannila Panna Cotta
½ packet (1 teaspoon) unflavored gelatin powder 1½ tablespoons cold water 1½ cups heavy cream, divided 1 cup plain whole-milk yogurt 1 teaspoon pure vanilla extract ½ vanilla bean, split and seeds scraped ? cup + 1 tablespoon sugar 2 pints (4 cups) sliced fresh strawberries 2½ tablespoons balsamic vinegar 1 tablespoon sugar ¼ teaspoon freshly ground black pepper freshly grated lemon zest, for serving
In a small bowl, sprinkle the gelatin on 1½ tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a medium bowl, whisk together ¾ cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining ¾ cup of cream and the ? 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.
Recipe and Photo:
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