Delicate Traditional Panna Cotta with Strawberries & Balsamic
For the panna cotta:
4 teaspoons powdered gelatin
2 cups heavy cream
2 cups milk
¾ cup powdered sugar
lemon zest strips from 1 lemon, peeled with a vegetable peeler
nonstick cooking spray
For serving:
turbinado sugar
strawberries, stemmed and cut in quarters
good quality balsamic vinegar
basil leaves, torn into small pieces
Place the gelatin into a small bowl. Add a couple tablespoons of the cold milk or water to the gelatin and stir to bloom it.
Heat the heavy cream, milk, powdered sugar and lemon zest in a small pot until almost simmering. Stir in the bloomed gelatin and allow it to dissolve completely. If you have the time, let the mixture steep for 10-15 minutes to develop the flavors. After steeping, strain the mixture through a fine mesh sieve.
Lightly grease your cups or ramekins with non-stick cooking spray. Portion the strained panna cotta into the greased dishes. Place in the refrigerator and let chill until fully set, about 4-6 hours or overnight.
To serve, gently loosely your panna cotta in the dish and tip over onto your serving plate.
Toss the quartered strawberries with a couple spoonsfuls of turbinado sugar, a drizzle of balsamic vinegar and torn basil leaves. Spoon over the panna cotta.
Copyright 2025 by WPLG Local10.com - All rights reserved.
