Recipe Box | Panna Cotta with Balsamic Strawberries

When we had friends over this past weekend, we served Ina Garten's Panna Cotta with Balsamic Strawberries.  I cannot say enough how easy and delicious this recipe is!  I had been holding off on trying this recipe because I didn't want to purchase little ramekins.  I finally bought a handful for just $3 each at Crate and Barrel, but this set is super inexpensive from Target.   I bought and used the 10oz size so I can also use them for little chicken pot pies, baked egg dishes, yummy side dishes, tiny berry cobblers, etc.

The Panna Cotta part of this recipe is so much simpler than I expected.  It needs to be made the night ahead of serving so it's perfect for a dinner party.  You don't have to mess with cooking or cleaning up the day of your event.  The recipe came together in about 15 minutes.  Recipe is listed below and you probably have almost everything already in your pantry.

Ina Garten's Panna Cotta with Balsamic Strawberries

via Barefoot Contessa at Home Cookbook

1 packet unflavored gelatin powder

3 cups heavy cream

2 cups plain milk yogurt (don't use low fat!)

1 1/2 teaspoons pure vanilla extract

1 vanilla bean (can be a bit pricey but worth it!)

3/4 cup sugar

4 pints (8 cups) sliced strawberries

5 tablespoons balsamic vinegar

2 tables sugar

• Sprinkle the gelatin with 3 tablespoons of cold water in a small bowl and set aside to mix/dissolve.
• In a separate medium bowl, mix 1 1/2 cups of cream, yogurt and vanilla extract.  Split the vanilla bean and scrape seeds with the tip of a knife into the bowl.
• Heat the remaining 1 1/2 cups of cream and the 3/4 cup of sugar in a small sauce pan on medium heat.  Once this comes to a simmer, pull off the heat and add the dissolved gelatin mixture. 
• Next add hot cream & gelatin mixture to your cold cream and yogurt mixture.
• Stir to combine and evenly pour in 8 (6-8 oz.) ramekins.
• Refrigerate until cold.  Once cooled, cover with plastic wrap and leave overnight.
• To serve, run a small knife around the edge of the ramekins and invert each ramekin onto a dessert plate.  (If you're having trouble, you can also dip the bottom of the ramekin in a little hot water.)  Top with strawberries or your topping of choice!

For the strawberry mixture, just tossed sliced strawberries with approximately 5 tablespoons balsamic vinegar, 2 tablespoons of sugar, and surprisingly about 1/2 teaspoons of black pepper.  Let the strawberries sit for about 30 minutes to an hour, then serve alongside the Panna Cotta.

Now that I've tried this recipe, I want to try lots of different Panna Cotta variations.  I think that once you have the basic vanilla bean Panna Cotta recipe down, it will be easy to switch this recipe up.  I think next I want to try this delicious looking coffee version, perfect for after dinner!

Coffee Panna Cotta via Art and Lemons