Panna Cotta with Strawberries and Balsamic Vinegar

Panna Cotta with Strawberries and Balsamic Vinegar
Panna Cotta with Strawberries and Balsamic Vinegar
"As a fan of the television show 'Molto Mario,' " writes Melissa Raney Davidson of Upper Arlington, Ohio, "I was excited to have the opportunity to dine at one of chef Mario Batali's restaurants while I was in New York on business. The dinner I had at Pó in Greenwich Village was wonderful, and the panna cotta dessert was light and smooth — truly one of the best I've ever had." The restaurant is under new ownership now, but they still serve a similar dessert. Here is chef Mario Batali's recipe.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Italian Milk/Cream Dessert Yogurt Strawberry Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • 2 cups whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup sugar
  • 3 tablespoons balsamic vinegar
  • Carbohydrate 34 g(11%)
  • Cholesterol 94 mg(31%)
  • Fat 27 g(42%)
  • Fiber 2 g(9%)
  • Protein 5 g(10%)
  • Saturated Fat 17 g(84%)
  • Sodium 57 mg(2%)
  • Calories 387

PreparationFor panna cotta: Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight. For strawberries: Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

PreparationFor panna cotta: Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight. For strawberries: Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

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