Strawberry, Basil and Balsamic Panna Cotta
The sweet strawberries and the tangy balsamic reduction pairs perfectly with the creamy panna cotta.
INSTRUCTIONS
The panna cotta will need to freeze for at least 3 hours, or overnight.
In a medium pot, combine the cream, sugar and vanilla or almond extract. Heat (scald) on medium-low until almost at a boiling point, about 10-15 minutes (do not boil). Remove the pot from the heat, cover with a lid and let sit.
Meanwhile, in a medium bowl, add the water. Slowly sprinkle in the powdered gelatin. Make sure that the gelatin gets completely moist without stirring it. (You may need to dab in a tiny bit more water with your wet fingertips). Let sit until the gelatin is fully "bloomed", about 10 minutes.
Reheat the pot of cream slightly, stir in the bloomed gelatin and make sure that the gelatin complete melts in the cream. Once the gelatin is melted, strain the cream mixture through a fine mesh sieve.
Pour into clean Silpat or silicone molds. Let cool slightly, then freeze until solid. (They will freeze within 3 hours, but you can also freeze them overnight).
In a medium pot, pour in the balsamic vinegar and bring to a boil on medium heat. Lower the heat and slowly simmer until the balsamic is reduced by half, about 30-45 minutes. Add in the brown sugar and continue to simmer until the balsamic becomes thick enough that it will coat the back of a spoon like a thick syrup, about another 10-15 minutes.
Meanwhile, in a medium bowl, mince or slice the strawberries, toss in the sugar or maple syrup, 1 tablespoon lemon zest and juice. Let sit until the natural juices start to come out. Chill.
When you are ready to serve, remove the panna cotta from the molds and place them onto serving dishes. Allow them to thaw, about 10 minutes.
Carefully spoon the strawberries over the panna cotta. Drizzle with some of the balsamic reduction and sprinkle with basil. Serve immediately.
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