Panna Cotta with Strawberries in Balsamic Sauce
Votes: 2
Time: 1 hour 30 minutes plus setting time
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Italian dessert will captivate everyone with its delicate texture and the combination of vanilla cream and juicy balsamic strawberries. Panna cotta is made with cream, yogurt, sugar, natural vanilla, and gelatin, which helps the dessert hold its shape. Let the finished cream set overnight in the molds. Serve the panna cotta upside down on a plate and garnish with sliced strawberries in balsamic sauce. For a more vibrant flavor, sprinkle with freshly grated lemon zest. The citrus notes harmoniously complement both the vanilla cream and sweet strawberries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 sachet (1 tsp) gelatin powder
- 1.5 tbsp. cold water
- 1 1/2 cups heavy cream, divided
- 1 cup plain whole milk yogurt
- 1 tsp vanilla extract
- Half a vanilla pod, cut in half lengthwise, seeds scraped out
- 1/3 cup sugar + 1 tbsp.
- 4 cups thinly sliced fresh strawberries
- 2.5 tbsp balsamic vinegar
- 1 tbsp. sugar
- 1/4 tsp ground black pepper
- Freshly grated lemon zest, for serving
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Cooking the dish according to the recipe:
- Pour 1.5 tablespoons of cold water into a small bowl and sprinkle with gelatin. Stir and set aside for 10 minutes to dissolve.
- Meanwhile, in a medium bowl, combine 3/4 cup heavy cream, yogurt, vanilla extract, and vanilla seeds. Combine the remaining 3/4 cup heavy cream and 1/3 cup sugar in a small saucepan and bring to a boil over medium heat. Remove from heat, add the softened gelatin to the hot cream, and stir until completely dissolved.
- Pour the hot creamy gelatin mixture into the cold creamy yogurt mixture and stir. Pour the cream into four 180-240 ml (6-8 oz) molds and refrigerate, uncovered, until completely cool.
- Once the panna cotta has cooled completely, cover with plastic wrap and refrigerate overnight.
- Combine strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 0.5-1 hour before serving. Let sit at room temperature.
- For serving, run a small knife around each ramekin and quickly dip the bottom of each ramekin into a bowl of hot tap water. Invert the panna cotta onto a dessert plate and garnish with strawberries. Sprinkle with freshly grated lemon zest and serve.
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