Panna Cotta With Strawberries and Balsamic Vinegar

Panna Cotta With Strawberries and Balsamic Vinegar 1


Panna cotta

  • 2 tablespoons water
  • 1 1/4 teaspoons unflavored gelatin
  • 2 cups whipping cream
  • 1 1/4 cups plain goat’s milk or whole milk yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar


  • 2 1-pint baskets strawberries, hulled, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon freshly ground black pepper


For panna cotta:
Pour 2 tablespoons water into small bowl and sprinkle with gelatin. Let stand until gelatin is softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla together in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

Makes 6 servings.

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