Description
Delicious strawberry panna cotta topped with a balsamic sauce, perfect for a refreshing dessert.
Ingredients
Scale
- 1¼ teaspoons (6g) powdered gelatin, unflavored
- 2 cups (480ml) homemade vanilla almond milk
- 2 tablespoons (30ml) Grade A dark robust maple syrup
- ¼ teaspoon (0.5g) freshly ground nutmeg
- ¼ teaspoon (1.5g) sea salt
- ¼ cup (60ml) balsamic vinegar
- 2 cups (300g) fresh strawberries, hulled and thinly sliced
- 2 tablespoons (42g) honey
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon (5ml) vanilla extract
- ¼ teaspoon (1.5g) salt
Instructions
- Step 1: Add 2 tablespoons (30ml) of water to a small bowl. Sprinkle the 1¼ teaspoons powdered gelatin evenly over the surface. Let it sit undisturbed for about 5 minutes to bloom and rehydrate until softened.
- Step 2: While the gelatin blooms, whisk together 2 cups homemade vanilla almond milk, 2 tablespoons maple syrup, ¼ teaspoon freshly ground nutmeg, and ¼ teaspoon sea salt in a large measuring cup or bowl until combined smoothly.
- Step 3: Pour the sweetened almond milk mixture into a small saucepan. Warm over medium heat, stirring occasionally, until the liquid is steaming gently but not boiling. This temperature aids gelatin dissolving properly.
- Step 4: Add a few tablespoons of the warm almond milk mixture to the softened gelatin. Whisk continuously until the gelatin dissolves completely and no clumps remain. Then pour this gelatin mixture back into the saucepan and stir to incorporate evenly.
- Step 5: Carefully ladle the mixture into molds or ramekins, filling about three-quarters full. The mold shape will impact the final presentation, so select shapes you prefer.
- Step 6: Refrigerate the filled molds for at least 4 hours or until fully firm with a gentle wobble when moved.
- Step 7: In a small saucepan over medium heat, add ¼ cup balsamic vinegar. Let it simmer gently, stirring occasionally, until thickened to a syrupy consistency that will cling to the panna cotta well.
- Step 8: To the reduced balsamic syrup, add 2 cups thinly sliced strawberries, 2 tablespoons honey, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Stir gently and simmer briefly until strawberries soften slightly and the compote is warm.
- Step 9: When panna cotta is fully set, gently unmold onto serving plates. Spoon the warm strawberry balsamic compote over each panna cotta. Let the compote rest at room temperature for about 10 minutes if prepared ahead, to allow flavors to meld.
Notes
- Room Temperature: Keep panna cotta in an airtight container at room temperature no longer than 4 hours to maintain texture and flavor.
- Refrigeration: Store in an airtight container inside the refrigerator for up to 3 days for freshness and quality.
- Freezing: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
- Bloom gelatin properly: Allow the gelatin to bloom for about 5 minutes before mixing with warm milk to avoid clumps and ensure smooth texture.
- Avoid graininess: Whisk vigorously when combining gelatin and heated milk to fully dissolve gelatin and prevent grainy texture.
- Adjust balsamic thickness: If the balsamic sauce is too thin, simmer for 5 to 7 additional minutes until syrupy.
- Use ripe fresh strawberries: Choose fully red, sweet-smelling strawberries for best flavor and uniform caramelization in the compote.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg