Panna Cotta with Balsamic Strawberries

Description
Copyright 2007, Ina Garten, All Rights Reserved
 * Show: Barefoot Contessa
 * Episode: Shore Thing
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 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
 * ⅓ cup + 1 tablespoon sugar
 * 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

Directions

 * 1) In a small bowl, sprinkle the gelatin on 1½ tablespoons of cold water.
 * 2) Stir and set aside for 10 minutes to allow the gelatin to dissolve.
 * 3) Meanwhile, in a medium bowl, whisk together ¾ cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds.
 * 4) Heat the remaining ¾ cup of cream and the ⅓ cup of sugar in a small saucepan and bring to a simmer over medium heat.
 * 5) Off the heat, add the softened gelatin to the hot cream and stir to dissolve.
 * 6) Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine.
 * 7) Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold.
 * 8) When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
 * 9) Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving.
 * 10) Set aside at room temperature.
 * 11) To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water.
 * 12) Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries.
 * 13) Dust lightly with freshly grated lemon zest and serve.