Panna Cotta with Strawberry Balsamic Compote

By JenHall

haven't tried this yet - from nomnompaleo.com

Ingredients

• For the panna cotta:
• 1 1/4 teaspoons powdered gelatin
• 2 cups homemade vanilla almond milk
• 2 tablespoons grade B maple syrup
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon sea salt
• For the strawberry balsamic sauce (makes 1 1/3 cups):
• 1/4 cup balsamic vinegar
• 2 cups hulled strawberries, thinly sliced
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Details

Adapted from nomnompaleo.com

Preparation

Step 1

Place two tablespoons of water in a small bowl. Sprinkle the gelatin on the surface, and let it bloom and rehydrate
It’ll take 5 to 10 minutes for the gelatin to soften and absorb the water.

While you’re waiting for the gelatin to bloom, grab a large measuring cup and add the almond milk…maple syrup…nutmeg……and salt.Whisk to combine
Pour the sweetened milk into a small saucepan, and warm over medium heat, stirring occasionally.

When the milk is steaming hot (but not boiling), remove the pan from the heat.

Add a couple of tablespoons of the heated milk to the gelatin……and whisk until the gelatin is completely dissolved.

Pour the gelatin into the milk mixture and stir well to combine.

Place four six-ounce ramekins, teacups, or mason jars onto a small rimmed baking tray. Ladle the milk into the containers.

Allow the cups to cool to room temperature, and then cover the ramekins with plastic wrap

Place the tray in the fridge and chill for at least 4 hours and up to 4 days.

Now, let’s turn to the topping: strawberry balsamic compote!

Heat the balsamic vinegar in a small saucepan over high heat.

When it starts to bubble, turn the heat down to medium and simmer the vinegar until the volume is reduced by half

It should be thick and syrupy when you draw a spatula through it.

While the vinegar simmers on the burner, slice up the strawberries

When the balsamic vinegar is reduced, add the strawberries to the saucepan……along with the honey, lemon juice, vanilla, and salt.

Simmer the fruity mixture over medium heat for 5 to 10 minutes or until the strawberries break down.

Remove the saucepan from the heat, and use an immersion blender to purée some of the sauce. I like my compote chunky, so I leave some of the berries intact, but you can continue blending away if you prefer a smooth sauce.

Store the compote in the fridge in a sealed container for up to a week.

When you’re ready to serve the panna cotta, top each cup with a heaping spoonful of the berry sauce.