Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ packet (1 teaspoon) unflavored gelatin powder
- 1½ tablespoons cold water
- 1½ cups heavy cream, divided
- 1 cup plain whole-milk yogurt
- 1 teaspoon pure vanilla extract
- ½ vanilla bean, split and seeds scraped
- ⅓ cup + 1 tablespoon sugar
- 2 pints (4 cups) sliced fresh strawberries
- 2½ tablespoons balsamic vinegar
- 1 tablespoon sugar
- ¼ teaspoon freshly ground black pepper
- freshly grated lemon zest, for serving
Directions
In a small bowl, sprinkle the gelatin on 1½ tablespoons of cold water.
Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Meanwhile, in a medium bowl, whisk together ¾ cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds.
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.
Off the heat, add the softened gelatin to the hot cream and stir to dissolve.
Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine.
Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold.
When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving.
Set aside at room temperature.
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.
Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries.
Dust lightly with freshly grated lemon zest and serve.
Category:Cathy's Recipes
Category:Dessert Recipes
Category:Gelatin Recipes
Category:Heavy cream Recipes
Category:Yogurt Recipes
Category:Strawberry Recipes
Category:Balsamic vinegar Recipes