Panna Cotta with Balsamic Strawberries

½ packet (1 teaspoon) unflavored gelatin powder

1½ tablespoons cold water

1½ cups heavy cream, divided

1 cup plain whole-milk yogurt

1 teaspoon pure vanilla extract

½ vanilla bean, split and seeds scraped

1/3 cup sugar, plus 1 tablespoon

2 pints (4 cups) sliced fresh strawberries

2½ tablespoons balsamic vinegar

1 tablespoon sugar

¼ teaspoon freshly ground black pepper

Freshly grated lemon zest, for serving

Garnish: mint or thinly sliced basil leaves

In a small bowl, sprinkle the gelatin on 1½ tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Meanwhile, in a medium bowl, whisk together ¾ cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining ¾ 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 glasses 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. (You don't want the strawberries to get too soft.) Set aside at room temperature.

To serve, run a small knife around each dessert in the ramekin 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. Garnish with mint or shredded basil leaves (delish!) and freshly grated lemon zest. Serve.

Serves 4

Tina Holloway