Vanilla Panna Cotta with Balsamic Macerated Strawberries
Preparation time: 35 mins prep, 4 hours setting time
Cooking time: 5 mins
- For the panna cotta:
- Place the milk and cream in a medium sized saucepan with the sugar.
- Slice and scrape the seeds out of the vanilla pod.
- Add the seeds and the pod to the saucepan.
- Heat the cream mixture until steaming. Do not boil. Switch off the heat.
- Place the gelatine leaves in a bowl of water and allow to soften.
- Squeeze the water out of the gelatine leaves and place in the warm cream. Whisk to dissolve.
- Strain the cream mixture into a jug and allow to cool to room temperature.
- Once cool, distribute the mixture between 4 ramekins or glasses.
- Stir the mixture as you pour into each ramekin to evenly distribute the vanilla.
- Transfer to the fridge to set for at least 4 hours.
- For the strawberries:
- Place the strawberries in a bowl. Scatter with sugar and drizzle with the Safari Cape Rosa Balsamic Vinegar.
- Leave to macerate at room temperature for 30 minutes. Then refrigerate until serving.
- To serve, run a knife around the edges of the panna cottas.
- Dip the ramekins in warm water for a few seconds before carefully turning out onto a plate.
- If serving in a glass keep them as is.
- Serve the panna cottas with generous spoonfuls of balsamic macerated strawberries and enjoy.