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Panna Cotta with Balsamic Strawberries

May 9, 2013


Panna Cotta is an Italian dessert that literally means “cooked cream.”  Requiring only a few ingredients and just minutes to make, this is an easy ending to your meal that will always impress. When Randy heard balsamic vinegar he was a bit skeptical, however, adding a tablespoon of sugar and a touch of pepper softens the flavor while giving it a little kick. He is now a convert! I promise this silky, smooth panna cotta will be your go-to dessert with all its creative options for toppings and plating.

 Panna Cotta with Balsamic Strawberries    

Serves 4                                             

1 1/2 tablespoons cold water

1/2 packet (1 teaspoon) unflavored gelatin powder

1 1/2 cups heavy cream, divided

1 cup plain whole-milk yogurt

1 teaspoon pure vanilla extract

1/2 vanilla bean, split and seeds scraped

1/3 cup sugar, plus 1 tablespoon

2 pints (4 cups) sliced fresh strawberries

2 1/2 tablespoons balsamic vinegar

1 tablespoon sugar

1/4 teaspoon freshly ground black pepper

Freshly grated lemon zest, for serving

Garnish: mint or thinly sliced basil leaves

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.

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 glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.

Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. (You don’t want the strawberries to get too soft.) Set aside at room temperature.

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. Garnish with mint or shredded basil leaves (delish!) and freshly grated lemon zest (ooops… forgot to zest before the photo, but imagine the how pretty). Serve.

Adapted from: Food Network






5 Comments leave one →
  1. May 9, 2013 12:39 pm

    Looks great and the presentation is lovely.

  2. May 9, 2013 1:03 pm

    I was lucky enough to be a taste tester of this one and it was out of this world! The perfect treat on a warm day. Thank you – so much!

    • shreddedsprout permalink
      May 9, 2013 5:11 pm

      Thanks for being my taste tester!

  3. Mark Umbach permalink
    May 13, 2013 4:32 pm

    I don’t like sweets, and I had this last night and could lick the bowl. markdarkharbor

    • shreddedsprout permalink
      May 13, 2013 7:55 pm

      I promise I will whip up another batch so you will come back!!!!!!!!!!

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