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Panna Cotta with Strawberries and Balsamic Vinegar
Panna Cotta with Strawberries and Balsamic Vinegar
(Panna Cotta con Fragole e Aceto Balsamico)
 
 
Ingredients:

For the Panna Cotta:
2 tablespoons water
1 and 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 and 1/4 cups plain goat's-milk or whole-milk yogurt
1 teaspoon vanilla extract
1/2 cup sugar

For the Strawberries:
Two 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper 

Directions:

Prepare the 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.

Prepare the 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. Makes 6 servings.

That's it!
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