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Panna Cotta with Strawberries and Balsamic Vinegar

Panna Cotta with Strawberries and Balsamic Vinegar


Panna cotta

  • 1 1/4 teaspoons unflavored gelatin
  • 1 1/4 cup plain goat's-milk or whole-milk yogurt
  • 1 teaspoon vanilla extract


  • 2 1-pint baskets strawberries, hulled, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon freshly ground black pepper

Recipe Preparation

For panna cotta

  • Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries

  • Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

Recipe by Mario Batali of P in New York NYReviews Section

Watch the video: Vanilla Bean Panna Cotta with Strawberry Balsamic Gelee (July 2021).