The creamy, sweet panna cotta with the intense balsamic strawberries is a perfect combination! I got this panna cotta recipe from David Lebvitz’s blog, and I added the balsamic strawberries. David’s site is full of so many wonderful recipes and beautiful photos, and great stories about his life in France, you’ve just got to take a look.
Start by adding 4 cups of cream to a saucepan.
Add 1/2 cup of sugar, and heat over low heat until the sugar melts.
Next add 6 Tablespoon of cold water to a bowl.
Sprinkle 2 packs of plain gelatine over the cold water, and let it sit for 10 minutes.
Add 2 teaspoons of vanilla to the warm cream.
Scoop the gelatine out of the bowl and whisk it into the warm cream.
Lightly oil 8 ramekins or you can pour the creamy mixture into a large dish to be served family style.
Place the ramekins into the fridge until set. It will take about 2 hours.
While the panna cotta is in the fridge, let’s get some strawberries in a marinade.
Slice 16 strawberries into a bowl and add 2 tablespoons of sugar.
Lastly, add 2 teaspoons of balsamic vinegar to the strawberries.
I use white balsamic vinegar because I like the way it lets the red of the strawberries come through. Feel free to use dark balsamic if you like.
When you’re ready to serve, turn the panna cotta out on a dish and add a few of the balsamic strawberries.
You might need to run a knife around the sides of the ramekins to release the panna cotta.
the wanna be country girl – Caroline