PANNA COTTA - WITH BALSAMIC BERRIES

By akselden

Ingredients

• PANNA COTTA:
• 2 tsp. (1 packet) unflavored gelatin powder
• 3 C. heavy cream
• 2 C. plain whole-milk yogurt
• 1 1/2 tsp. pure vanilla extract
• 1 vanilla bean, seeds scraped
• 3/4 C. sugar
• BERRIES:
• 4 pints (8 C.) sliced fresh stawberries plus raspberries and blueberries
• 5 T. balsamic vinegar
• 2 T. sugar
• 1/2 tsp. ground black pepper
• GARNISH:
• Freshly grated lemon zest

Details

Servings 8

Preparation

Step 1

FOR PANNA COTTA:
1. In a small bowl, sprinkle the gelatin on 3 T. of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

2. Meanwhile, whisk together 1 1/2 C. of the cream, yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 1 1/2 C. of cream and sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream/gelatin mixture into the cream/yogurt mixture and stir to combine. Pour into eight 3 1/2" round ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to set overnight.

3. 30 to 60 minutes before serving, combine the strawberries, raspberries, blueberries, balsamic vinegar, sugar and pepper. Toss well and set aside at room temperature.

4. To serve, run a small knife around each dessert and dip the bottom of each ramekin quickly in a bowl of hot tap water. Unmold each ramekin upside down onto a dessert plat and surround with mixed berries and their juices. Dust lightly with freshly grated lemon zest and serve.