📝 About This Recipe
Originating from the Piedmont region of Northern Italy, Panna Cotta literally translates to 'cooked cream,' offering a masterclass in elegant simplicity. This version balances the decadent richness of heavy cream and real vanilla bean with the bright, sophisticated acidity of balsamic-glazed strawberries. The result is a dessert with a mesmerizing 'wobble' and a texture so smooth it melts instantly on the tongue.
🥗 Ingredients
The Panna Cotta Base
- 2 cups Heavy cream (at least 36% fat content for best mouthfeel)
- 1 cup Whole milk (do not use skim or 1%)
- 1/2 cup Granulated sugar
- 2 1/4 teaspoons Powdered gelatin (one standard 1/4 oz envelope)
- 3 tablespoons Cold water (for blooming the gelatin)
- 1 whole Vanilla bean (split lengthwise and seeds scraped)
- 1 pinch Fine sea salt (to balance the sweetness)
Balsamic Strawberry Compote
- 2 cups Fresh strawberries (hulled and quartered)
- 2 tablespoons Granulated sugar
- 1 tablespoon Aged balsamic vinegar (use a high-quality, syrupy variety)
- 1 teaspoon Lemon juice (freshly squeezed)
Garnish
- 6 pieces Fresh mint leaves (small sprigs for color)
- 1 tablespoon Toasted almond slivers (optional, for crunch)
👨🍳 Instructions
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1
Place the cold water in a small bowl and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5-10 minutes to 'bloom' until it looks like a thick sponge.
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2
In a medium saucepan, combine the heavy cream, whole milk, sugar, and the pinch of salt.
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3
Using the tip of a paring knife, scrape the seeds from the vanilla bean pod and add both the seeds and the empty pod into the cream mixture.
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4
Place the saucepan over medium heat. Stir frequently to ensure the sugar dissolves and the vanilla seeds are distributed.
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5
Bring the mixture to a very gentle simmer—look for small bubbles around the edges. Do not let it come to a rolling boil, as this can affect the cream's flavor and the gelatin's setting power.
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6
Remove the pan from the heat. Remove the vanilla bean pod. Add the bloomed gelatin to the hot cream and whisk vigorously until the gelatin is completely dissolved and no streaks remain.
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7
Prepare an ice bath in a large bowl. Place the saucepan (or transfer the liquid to a clean bowl) into the ice bath. Stir occasionally for about 5 minutes until the mixture is cooled to room temperature but hasn't begun to set. This ensures the vanilla seeds stay suspended rather than sinking to the bottom.
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8
Lightly grease six 6-ounce ramekins or decorative molds with a tiny bit of neutral oil if you plan to unmold them. Alternatively, use clear glass jars for a rustic look.
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9
Divide the mixture evenly among the ramekins. Cover each with plastic wrap, ensuring the wrap doesn't touch the surface of the cream.
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10
Refrigerate for at least 4-6 hours, or preferably overnight, until completely set and firm to a light touch.
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11
While the panna cotta sets, prepare the topping. In a small bowl, toss the quartered strawberries with the sugar, balsamic vinegar, and lemon juice. Let macerate in the fridge for at least 30 minutes.
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12
To serve, if unmolding: dip the bottom of each ramekin in warm water for 5 seconds, run a thin knife around the edge, and invert onto a chilled dessert plate.
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13
Spoon the balsamic strawberries and their juices generously over the top of each panna cotta.
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14
Garnish with a fresh mint leaf and a sprinkle of toasted almonds if desired. Serve immediately while chilled.
💡 Chef's Tips
Avoid boiling the cream once the gelatin is added, as high heat can weaken the gelatin's proteins and prevent a proper set. To prevent vanilla seeds from sinking to the bottom, wait until the mixture is slightly thickened and cool before pouring into molds. If using gelatin sheets instead of powder, use 3 sheets and soak them in cold water for 5 minutes before squeezing out excess water and adding to the hot cream. For an ultra-smooth professional finish, pour the hot cream mixture through a fine-mesh sieve before chilling to catch any undissolved gelatin or vanilla pod bits. Always use full-fat dairy; the fat provides the structural integrity and the signature velvety mouthfeel that defines a true panna cotta.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a light Brachetto d'Acqui for a classic Italian experience. Serve alongside thin, crisp almond biscotti or shortbread cookies for a textural contrast. For a seasonal twist, swap the strawberries for roasted peaches in summer or a spiced cranberry compote in winter. A small glass of espresso or a strong caffè latte provides a perfect bitter counterpoint to the creamy sweetness. Dust the plate with a tiny bit of cocoa powder or crushed freeze-dried raspberries for a gourmet restaurant presentation.