Panna Cotta is one of those special desserts we have been serving at dinner parties for several years. It tastes heavenly, is refreshing, incredibly smooth and creamy, not too sweet, naturally gluten-free, and loved by everyone who has ever eaten it. Preparing it the day before makes this recipe so easy. Your family and guests will love it.
2 tsp (1 packet) unflavored gelatin powder
3 Tablespoons cold water
3 cups heavy cream
2 cups plain whole-milk yogurt
1½ tsp pure vanilla extract
1 vanilla bean
3/4 cup sugar
8 cups sliced fresh strawberries or raspberries
5 Tablespoons balsamic vinegar glaze
2 Tablespoons sugar
1/2 tsp ground black pepper
freshly grated lemon zest, for garnish
In a small bowl sprinkle the gelatin over 3 Tablespoons of cold water.
Stir and set aside for 10 minutes to allow gelatin to dissolve.
In the meantime, in a medium bowl whisk together 1½ cups of heavy cream, yogurt & vanilla extract.
Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream.
Heat the remaining 1½cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Remove from 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.
Place the empty ramekins on a baking sheet. Pour into 8 (6-8 oz) ramekins or custard cups. Refrigerate uncovered until cold, about 1 hour. When the Panna Cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
30 minutes to 1 hr before serving, combine the fresh strawberries or raspberries, balsamic vinegar glaze, sugar & pepper. Set aside at room temperature.
When ready to serve, surround the Panna Cotta with the fruit/balsamic mixture then dust with freshly grated lemon zest on top & serve.
Note: This recipe has been adapted from Ina Garten.