Sunday, March 30, 2014

Panna Cotta with Strawberries and Balsamic Reduction

Sweetened cream set with gelatin and served with strawberries and balsamic reduction.  This is a lighter super easy to make dessert that I usually make when it's warmer and fruit is in season.

Panna Cotta:
2 C cream
2 C whole milk
1/2 C + 2 T sugar
2 t vanilla
2 packets gelatin (~ 4 1/2t)
6 T cold water

Balsamic Reduction:
1 C balsamic vinegar
2 T sugar

Strawberries, cleaned and quartered or halved (other fruit could also work, but strawberries are the best match for cream and balsamic) 

Panna Cotta:
Combine the cream, milk, and sugar in a sauce pan.  Heat the mixture over medium low, stirring occasionally, until the sugar has fully dissolved.  While the mixture is heating, combine the gelatin and water and allow the gelatin to bloom.  When the sugar has dissolved remove the pan from the heat, and add in the vanilla and gelatin; stir to combine until the gelatin has melted.  Pour in to ramekins or other small containers and cool in the fridge for at least 4 hours, or over night.

Balsamic Reduction:
Combine the vinegar and sugar and cook over medium high until syrupy.

Serve the panna cotta with the berries and a drizzle of balsamic reduction.

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