Panna Cotta & Balsamic Strawberries
- 1 packet unflavored gelatin
- 3 tablespoons cold water
- 1½ cups heavy cream, divided
- 1 cup plain lowfat yogurt
- 1 teaspoon vanilla extract
- ⅓ cup sugar
- 4 cups fresh strawberries, hulled and halved
- 4 tablespoons balsamic vinegar
- 1 tablespoon light brown sugar
- freshly grated lemon zest, for serving
- In a small bowl, sprinkle the gelatin over the cold water and allow it to sit for 10 minutes for the gelatin to dissolve (it should become thick and viscous during that time).
- Meanwhile, in a medium bowl, whisk together the yogurt, vanilla extract and ¾ cup of the cream.
- Over medium heat, heat remaining ¾ cup cream and sugar until simmering, stirring constantly.
- Remove from heat and stir in gelatin.
- Mix together the hot cream and cold cream mixture until thoroughly combined.
- Divide mixture among four ramekins or small bowls and refrigerate overnight.
- One hour before serving, stir balsamic vinegar, light brown sugar and sliced strawberries together in a bowl and let sit at room temperature.
- Remove panna cottas from refrigerator and place in a casserole dish filled with lukewarm water.
- Run a sharp knife along the edge of the ramekins to loosen panna cottas and invert onto a dish.
- Garnish with strawberries and finish with lemon zest.
- (Alternatively, you could serve the panna cottas in a small dish set on top of a plate and covered in strawberries.)
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2014/05/spring-brings-strawberries-and-panna-cotta-too.html