I saw this recipe on the blog of my friend Dawn, who linked to the barefoot contessa for the original recipe. As usual, I didn't have the exact ingredients, so I faked it out with what I had on hand. lol.
And for the record, I didn't do the balsamic strawberries, but I have a bag of homegrown strawberries from my mom, in the fridge - and I'm going to make that berry marinade tomorrow and give it a taste. :)
I've never made panna cotta ~ no, let me rephrase that. I've never heard of panna cotta, til I saw Dawn's post, and decided immediately to try it for Mother's Day dessert. And so I did, and it was a success. woot!
We all decided though, that it's a lot at once in my favorite ramekins, so next time, the smaller dishes will be the chosen ones.
Also, I don't think mine came out as smooth as Dawn's and other photos I've seen; I think it's because I used light sour cream instead of yogurt, which is what I had, and I should have blended it with a whisk a bit more, or even used a mixer to smooth it out. Ah, well...didn't affect the taste any, I don't think. lol
2 teaspoons unflavored gelatin powder (1 envelope)
3 tablespoons cold water
3 cups half and half
2 cups light sour cream
1 1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3/4 cup sugar
In a small bowl, sprinkle the gelatin powder over the water and let sit for about 10 minutes, while you prepare the other ingredients.
In a medium sized mixing bowl, pour 1 1/2 cups half and half, 2 cups sour cream, and both extracts and blend well. In a heavy saucepan, pour the other 1 1/2 cups half and half, and the sugar. Stir and heat on medium low until it reaches a simmer. Remove from heat and add the gelatin mixture, stirring until completely dissolved. Pour into the cold mixture in the mixing bowl, stirring as you pour, and mix well. Divide evenly among ramekins (6 or 8) and put in the refrigerator to cool. When completely cool, cover with plastic wrap and leave in fridge overnight.
About 30 minutes before serving, mix 5 tablespoons balsamic vinegar, 2 tablespoons sugar, and 1/2 teaspoon ground black pepper. Pour over 8 cups sliced fresh strawberries, and toss to coat.
To serve: remove plastic wrap from ramekins; run a table knife around the edge of the panna cotta, and dip the bottom of the ramekin in a bowl of hot water for a few seconds. Invert onto a plate, and top with balsamic strawberries.