Panna Cotta with Strawberries and Balsamic
The rich creaminess of this crowd-pleaser is offset by the acidity of the balsamic and the freshness of the strawberries. This is an ideal dessert for a dinner party as it must be prepared at least a day in advance and can be made up to 3 days ahead.
Panna Cotta with Strawberries and Balsamic
Serves 8
Prep Time: 15 minutes, plus 12-plus hours refrigeration
2 ½ cups (625 milliliters) heavy cream
¾ cup (185 milliliters) sugar
1 tablespoon (15 milliliters) unflavored gelatin powder
2 ½ cups (625 milliliters) plain Greek yogurt
2 teaspoons vanilla extract
2 teaspoons grated lemon rind
½ teaspoon salt
3 cups (750 milliliters) strawberries, trimmed and sliced
¼ cup (60 milliliters) powdered sugar
¼ cup (60 milliliters) high-quality balsamic vinegar
Directions
Combine cream and sugar in a small saucepan and heat, stirring constantly, until sugar is dissolved. Do not heat beyond a simmer. Remove from heat and set aside.
Place gelatin in a small bowl and add 3 tablespoons (45 milliliters) cold water. Stir to dissolve and soften. Let sit 5 minutes, then add a tablespoon (15 milliliters) or two of the hot cream mixture to the softened gelatin and stir to incorporate. Add another tablespoon (15 milliliters) or two of the cream, so gelatin is smooth and runny.
In a bowl, whisk together the yogurt, vanilla, lemon rind, and salt. Add the gelatin and the hot cream to the yogurt mixture. Whisk. Pour the mixture into 8 individual ramekins set on a cookie sheet. Let come to room temperature, then cover with plastic wrap and refrigerate for at least 12 hours, preferably overnight.
An hour before serving, toss strawberries in a bowl with powdered sugar. Set aside.
To serve, run a knife around the edge of a ramekin, center a serving plate over the ramekin and flip over. You can dunk the ramekin in a bowl of hot water if the panna cotta does not easily slip out. Arrange strawberries around each panna cotta, then drizzle with balsamic.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
