Strawberry Balsamic Panna Cotta Tarifi

Malzemeler

• . For The Panna Cotta: 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. For Serving: A Dollop Of Sweetened Whipped Cream, & A Drizzle of Remaining Strawberry Puree

Hazırlanışı

1. 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.

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