Description Edit


Copyright 2007, Ina Garten, All Rights Reserved

Ingredients Edit

Directions Edit

  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.
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