I made this creamy, smooth dessert one warm summer day and didn’t plan on posting the recipe because I was having one of those long, busy days when I just wanted to enjoy my dinner, and not photograph and write about it. The panna cotta turned out so well though that I quickly regretted that decision, and so the next day I decided to take a quick photograph of the one remaining dessert that was left from the night before so I could share the recipe. I made this panna cotta with some of my Strawberry Balsamic Jam that didn’t include the black pepper, as well as some fresh strawberry puree I had made with the last of our strawberries. Panna cotta translates as “cooked cream”, and is a delicious, light dessert that is perfect for any meal, but particularly in the warmer months.
I used small clear glasses for my panna cotta because I love the way it looks as it is layered with the strawberry topping, but you could use traditional ramekins instead. If using ramekins, you could skip the strawberry topping, or place it on the bottom of the ramekin before you pour in the panna cotta mixture. If you do not have strawberry balsamic jam, feel free to substitute a good quality store bought jam, and simply increase the amount of aged balsamic just a bit. To make the fresh strawberry puree, simply blend a quart of cleaned, sliced fresh, ripe strawberries with 1/4 cup of sugar. Once blended, place in a fine mesh strainer over a bowl to remove the seeds. When I find I have bought too many strawberries at one time that are very ripe, I often make this puree and freeze it in small containers to be used in the future for desserts such as this one.
Deborah Mele 2011
- 2 1/2 Teaspoons Powdered Gelatin
- 2 Tablespoons water
- 1 Cup Heavy Cream
- 1 1/2 Cups Whole Milk
- 1/4 Cup Sugar
- 1/3 Cup Strawberry Balsamic Jam
- 1/4 Cup Fresh Strawberry Puree
- 1/2 Teaspoon Aged Balsamic Vinegar
For The Strawberry Topping:
- 1/2 Teaspoon Powdered Gelatin
- 1/2 Cup Fresh Strawberry Puree
- A Dollop Of Sweetened Whipped Cream
- & A Drizzle of Remaining Strawberry Puree
- Blend the jam, strawberry puree, and balsamic vinegar with the cream and milk until smooth.
- Place the cream mixture with the sugar in a small saucepan and heat over medium low heat to a simmer. (Do not let the mixture boil.)
- While the cream mixture is heating, dissolves the gelatin powder with the water.
- Remove the hot cream from the stove and whisk in the dissolved gelatin until smooth.
- Pour into four ramekin or small glasses and place in the refrigerator for at least an hour.
- For the topping, mix the 1/2 teaspoon with a tablespoon of water to dissolve, then mix into the strawberry puree.
- Spoon the topping mixture on top of the panna cotta in each of the four containers.
- Refrigerate for a minimum of 6 hours before serving.
- If you have used ramekins, first run a sharp knife around the edge of the container and then turn upside down on a plate.
- Place a dollop of sweetened whipped cream on each, and then drizzle with a little of the leftover strawberry puree.