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Strawberry Panna Cotta
A classic Italian dessert, panna cotta is both easy to prepare and impressive to serve. This delicate custard has a lush, creamy texture that will make your friends and family sigh with pleasure. The addition of sweet and tangy balsamic vinegar to the berries provides a surprising burst of flavor.
- Vegetable oil
- 2 Tbsps. plus 1 tsp. water
- 2 tsps. (1 pkt.) unflavored gelatin (use 1 1/2 tsp. if you prefer a softer texture)
- 1 cup plain whole-milk yogurt or buttermilk
- 2 cups whipping cream
- 1/2 tsp. vanilla extract
- 1/2 cup sugar
- 2 pints strawberries, hulled, thinly sliced
- 3 Tbsps. balsamic vinegar
- 1 Tbsp. sugar
- Optional: 1/2 tsp. freshly ground black pepper
To serve: Run a small knife around the edge of each custard to loosen. Invert onto your serving plates then top with the strawberry sauce.
For panna cotta:
- Lightly oil custard cups
- Pour water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes.
- Mix yogurt, 1-cup cream and vanilla in a large bowl.
- Heat remaining 1 cup cream and sugar in a small saucepan over medium heat, stirring until sugar is dissolved and cream comes to a simmer. Remove from heat.
- Add gelatin mixture to pan, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl.
- Divide mixture among six 3/4-cup ramekins. Refrigerate dessert uncovered until cold, then cover and refrigerate overnight or at least 4 hours.
- Toss strawberries, vinegar, sugar (and pepper if using) in large bowl to combine.
- Let stand 30 minutes, tossing occasionally.