Panna Cotta with Strawberries and Balsamic Vinegar




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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 whole vanilla bean
1/2 cup sugar

2 pts baskets strawberries -- hulled, thinly sliced
3 tablespoons balsamic vinegar
2 tbsps sugar
1/2 teaspoon freshly ground black pepper



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 and yogurt in large bowl to blend. Heat remaining 1 cup cream, vanilla bean, 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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Per Serving (excluding unknown items): 344 Calories; 29g Fat (74.9% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates.

NOTES : Bon Appétit | April 2002

Mario Batali