PANNA COTTA WITH STRAWBERRIES & BALSAMIC VINEGAR  

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Panna cotta  

2 tablespoons water  
1 1/4 teaspoons unflavored gelatin  
2 cups whipping cream  
1 1/4 cups plain goat's-milk or whole-milk yogurt  
1 teaspoon vanilla extract  
1/2 cup sugar  

Strawberries  
2 1-pint baskets strawberries, hulled, thinly sliced  
3 tablespoons balsamic vinegar  
1 tablespoon sugar  
1/2 teaspoon freshly ground black pepper  

For panna cotta:  

Pour 2 tablespoons water into small bowl. Sprinkle gelatin  
over water. Let stand until softened, about 15 minutes.  

Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend.  
Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan  
over medium heat, stirring until sugar dissolves and cream  
comes to simmer. Remove from heat.  

Add gelatin mixture, stirring to dissolve gelatin. Mix hot  
cream-gelatin mixture into yogurt mixture in bowl. Divide  
mixture among six 3/4-cup ramekins, using about 1/2 cup for  
each. Refrigerate desserts uncovered until cold, then cover  
and refrigerate overnight.  

For strawberries:  

Toss strawberries, vinegar, sugar, and pepper in large bowl  
to combine. Let stand 30 minutes, tossing occasionally. Spoon  
strawberries over panna cotta and serve.  


Yield: 6 servings.  
Category: Desserts