1 pint fresh strawberries
2 1/2 c. heavy cream
1/3 c. whole milk
1 (.25 oz.) packet unflavored gelatin
3/4 c. granulated sugar
1/8 c. balsamic vinegar
1 1/2 tsp. pure vanilla extract
Pour milk into small bowl and sprinkle in gelatin powder. Set aside to thicken.
In a medium saucepan over medium heat, stir heavy cream and 1/2 c. sugar. Bring to a light boil. Add milk and gelatin, stirring together until completely dissolved. Cook for one minute, stirring constantly. Remove pan from heat and stir in vanilla. Pour hot mixture into six small ramekin dishes.
Allow ramekins to cool uncovered at room temperature. Cover each with plastic wrap and refrigerate overnight.
Wash and cut strawberries into thin slices. In medium-sized bowl, macerate strawberries with 1/4 c. sugar and 1/8 c. balsamic vinegar. Cover and refrigerate for two hours.
To loosen the panna cotta from the cups, fill a medium-sized bowl with warm water. Dunk the bottoms of the cups into the water and then flip over onto serving dishes. Cover with strawberry mixture and syrup. Serve cold.
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