Panna Cotta with Balsamic Berries--Ina Garten |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 teaspoon(s) unsweetened gelatin, 1/2 packet |
1 1/2 tablespoon(s) cold water |
1 1/2 cup(s) heavy cream divided |
1 cup(s) plain whole milk yogurt |
1 teaspoon(s) vanilla extract |
1 vanilla bean, split and seeds scraped |
1/3 cup(s) sugar, plus 1 tablespoon |
2 pint(s) sliced strawberries (4 cups) |
2 1/2 tablespoon(s) balsamic vinegar |
1 tablespoon(s) sugar |
1/4 teaspoon(s) black pepper, fresh ground |
freshly grated lemon zest |
Directions:
1. Directions
2. 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.
3. 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.
4. Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
5. 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.
|
|