PANNA COTTA WITH BALSAMIC STRAWBERRIES
Steps:
- 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.
PANNA COTTA WITH FRESH STRAWBERRY SAUCE
My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!
Provided by Colleen Mitchell
Categories World Cuisine Recipes European Italian
Time 4h33m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
- Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
- To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
- Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 29.4 g, Cholesterol 86.4 mg, Fat 23.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 51.5 mg, Sugar 24.9 g
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