Panna Cotta with Strawberries and Balsamic Vinegar               

 tags (edit): Advance Bon Appetit Magazine @Vogel @Try Soon! Desserts  

 

"As a fan of the television show 'Molto Mario,' " writes Melissa Raney Davidson of Upper Arlington, Ohio, "I was excited to have the opportunity to dine at one of chef Mario Batali's restaurants while I was in New York on business. The dinner I had at Pó in Greenwich Village was wonderful, and the panna cotta dessert was light and smooth -- truly one of the best I've ever had."

The restaurant is under new ownership now, but they still serve a similar dessert. Here is chef Mario Batali's recipe.

Ingredients

PANNA COTTA cotta
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt
1 teaspoon vanilla extract
1/2 cup sugar
STRAWBERRIES
2 pint baskets strawberries hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon Black pepper freshly ground
 

Instructions
 FOR 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.

FOR 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.

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Yields: 6 Servings
     Bon Appetit magazine, April 2002

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