Panna Cotta with Balsamic Strawberries

Prep Time
15 min
Cook Time
5 min
4 servings

Rich Italian custard topped with balsamic-marinated strawberries.



packet (1 tsp) unflavored gelatin powder
1 ½
tbsp cold water
1 ½
cups heavy cream, divided
cup plain whole-milk yogurt
tsp pure vanilla extract
vanilla bean, split and seeds scraped
cup sugar, plus 1 tbsp
pts (4 cups) sliced fresh strawberries
2 ½
tbsp balsamic vinegar
tbsp sugar
tsp freshly ground black pepper
Freshly grated lemon zest, for serving


Step 1

In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Step 2

Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of 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-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.

Step 3

Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.

Step 4

To serve, run a small knife around each dessert in the ramkein 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 panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

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