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PANNA COTTA WITH BALSAMIC- just until bubbles form around edges of BALSAMIC-ROASTED STRAWBERRIES
ROASTED STRAWBERRIES pan. (Do not boil.) Remove from heat. Makes about 1½ cups
Makes 6 servings Add gelatin mixture, and whisk until well
combined. (If some of the gelatin has not 1 pound (454 grams) fresh strawberries,
A beautifully smooth and creamy vanilla bean dissolved, heat over low heat, and whisk hulled and halved
panna cotta topped with Balsamic-Roasted until gelatin completely dissolves.) Discard 1½ teaspoons (7.5 grams) balsamic vinegar
Strawberries and fresh thyme, this dessert is vanilla bean. Pour milk mixture into a 2 tablespoons (28 grams) firmly packed
deceptively easy to make but has that wow pitcher to make it easier to divide later, and light brown sugar
factor to impress your guests. The balsamic let cool completely.
vinegar complements the sweetness of the 3. Whisk room temperature milk 1. Preheat oven to 350°F (180°C).
roasted strawberries perfectly, providing the mixture to distribute vanilla seeds and 2. In a medium bowl, combine all
ideal topping for the panna cotta. skim off any air bubbles. Divide among ingredients, gently tossing to coat. Pour
6 ramekins (about ¾ cup [180 grams] onto a rimmed baking sheet, spreading
½ cup (120 grams) water, room each). Refrigerate until completely set, strawberries in a single layer.
temperature 3 to 4 hours. (Panna cotta will have a 3. Bake until softened, 15 to 20 minutes.
5 teaspoons (20 grams) gelatin powder wobble when set—this is perfect!) Transfer mixture to a heatproof bowl, and
2½ cups (600 grams) whole milk 4. When ready to serve, divide Balsamic- let cool completely. •
1½ cups (360 grams) heavy whipping Roasted Strawberries among panna
cream cottas. (Any remaining Balsamic-Roasted
¾ cup (150 grams) granulated sugar Strawberries can be refrigerated, if
1 vanilla bean, split lengthwise, seeds necessary.) Garnish with thyme leaves, if
scraped and reserved desired. Panna cotta can be covered with
Balsamic-Roasted Strawberries (recipe plastic wrap and refrigerated for up to 3 days.
follows)
Garnish: fresh thyme leaves Note: Both the panna cotta and the
Balsamic-Roasted Strawberries can be
1. In a small bowl, place ½ cup (120 grams) prepared 1 day ahead.
water; sprinkle with gelatin powder, and
stir. Let stand for 15 minutes to dissolve.
2. In a medium saucepan, heat milk,
cream, sugar, and vanilla bean and reserved
seeds over low heat, whisking constantly,
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