Silky, delicate, and topped with sweet-tart strawberries, Panna Cotta with Balsamic Strawberries is an elegant dessert that feels special without requiring complicated techniques. This recipe pairs a creamy vanilla panna cotta with fresh strawberries tossed in balsamic vinegar, sugar, and freshly ground black pepper. The contrast between the cool, lightly sweetened custard and the bright berry topping makes every spoonful balanced and refreshing.
Inspired by Ina Garten’s recipe, this version combines heavy cream and whole-milk yogurt for a smooth texture with a gentle tang. Unflavored gelatin gives the panna cotta enough structure to turn out of individual ramekins while keeping its delicate, creamy consistency. Vanilla extract and the seeds from a vanilla bean add fragrant flavor, while a little sugar sweetens the cream without overwhelming the dessert.
The key to successful panna cotta is allowing enough time for it to chill and set. Begin by sprinkling the gelatin over cold water and letting it soften for 10 minutes. Warm half the cream with the sugar until it simmers, then stir in the softened gelatin until dissolved. Combine this mixture with the remaining cream, yogurt, and vanilla, then divide it among four ramekins or custard cups. Refrigerate until cold, cover, and chill overnight for the best results.
A set of 6- to 8-ounce ramekins is ideal for shaping individual panna cotta portions and creating an elegant presentation. When you’re ready to serve, run a small knife around each edge and briefly dip the bottom of each ramekin in hot water before inverting it onto a dessert plate.
Prepare the strawberry topping 30 minutes to an hour before serving by combining sliced fresh strawberries with balsamic vinegar, sugar, and black pepper. The short resting time allows the berries to release their juices and develop a glossy, flavorful sauce. Finish each plate with freshly grated lemon zest for a bright citrus note.
This make-ahead panna cotta serves four and is perfect for dinner parties, celebrations, or a relaxed dessert after a special meal. With its creamy vanilla base and vibrant balsamic strawberries, it’s a beautiful way to finish dinner without spending the evening in the kitchen.
Not what you are looking for? Try these other excellent sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.
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Panna Cotta
- Total Time: 8:20
- Yield: 4 1x
Ingredients
- 1/2 packet (1 teaspoon) unflavored gelatin powder
- 1 1/2 tablespoons cold water
- 1 1/2 cups heavy cream, divided
- 1 cup plain whole-milk yogurt
- 1 teaspoon pure vanilla extract
- 1/2 vanilla bean, split and seeds scraped
- 1/3 cup sugar, plus 1 tablespoon
- 2 pints (4 cups) sliced fresh strawberries
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- Freshly grated lemon zest, for serving
Instructions
- In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 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.
- Prep Time: :15
- Cook Time: :05
- Category: Dessert
- Method: Stove Top / Refrigerator