Panna Cotta With Balsamic Strawberries

INGREDIENTS

• ½ packet (1 teaspoon) unflavored gelatin powder
• 1 ½ tablespoons cold water
• 1 ½ cups heavy cream, divided
• 1 cup plain whole-milk yogurt
• 1 teaspoon pure vanilla extract
• ½ vanilla bean, split and seeds scraped
• ⅓ cup sugar, plus 1 tablespoon
• 2 pints (4 cups) sliced fresh strawberries
• 2 ½ tablespoons balsamic vinegar
• 1 tablespoon sugar
• ¼ teaspoon freshly ground black pepper
• Freshly grated lemon zest, for serving

METHOD

In a small bowl, sprinkle the gelatin on 1 ½ tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Meanwhile, in a medium bowl, whisk together ¾ cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining ¾ cup of cream and the ⅓ 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.
Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. 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. Dust lightly with freshly grated lemon zest and serve.

Note:
I didn't have balsamic vinegar on hand so I just left it out.

INFO & TIPS

Recipe from the Food Network Channel. Tried and tested. Absolutely divine.

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