The Hendersons       Our Food and Cooking




Panna Cotta


Yield: 4

1 teaspoon unflavored gelatin
1 1/2 tablespoons cold water
1 1/2 cups heavy cream
1 cup yogurt plain, whole milk
1 teaspoon vanilla extract
1/2 each vanilla bean split and scraped
1/3 cup sugar
1 tablespoon sugar
2 Cups strawberries sliced
1 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
freshly grated lemon zest

In a small bowl, sprinkle the gelatin on 1 1/2 T of cold water. Stir and set aside for 10 minutes for the gelatin to dissolve.
Meanwhile, in a medium bowl, whisk together 3/4 c of the cream, the yoghurt, vanilla extract and vanilla bean seeds.
Heat the remaining 3/4 c of the cream and the 1/3 d + 1 T 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 cold cream yoghurt mixture and stir to combine
Pour into 4 ramekins or custard cups and refrigerate uncovered until cold. When the panna cotta are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
Combine the strawberries, balsamic vinegar, 1 T sugar and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
To serve, run a small knife around each dessert in the ramekin and dip the bottom of each ramekin quickly in a bowl of hot tap water.
Invert each ramekin onto a dessert plate and surround the pannna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.