Strawberry Panna Cotta with Basil and Balsamic Vinegar Reduction

Three martini glasses with strawberry panna cotta.

5 from 9 votes

Strawberry Panna Cotta with Basil and Balsamic Vinegar Reduction

This strawberry panna cotta is a variation of the classic Italian dessert. Served with fresh strawberries and basil, a few drops of balsamic vinegar reduction, take this delicate dish to the next level.

Prep Time5

Cook Time10

Refrigerate4

Total Time4 15

Course: Desserts

Cuisine: Italian

Diet: Gluten Free

Keyword: how to make strawberry panna cotta with basil and balsamic reduction, Strawberry panna cotta, strawberry panna cotta recipe, strawberry panna cotta with basil and balsamic glaze

Servings:

Calories: 529kcal

Ingredients

For the panna cotta

2 cups heavy whipping cream
2 cups strawberries rinsed and cut into pieces
5 tablespoons sugar or monk fruit, if you prefer a sugar-free dessert
½ cup milk
2 teaspoons unflavored gelatin powder 1 sachet
1 teaspoon vanilla extract

For the garnish

1 cup fresh strawberries cut into small dices
6 fresh basil leaves cut into chiffonade
2 teaspoons balsamic vinegar reduction

Instructions

Put the strawberries and sugar in a small pot over medium-low heat and cook until the sugar completely dissolves about 5 minutes. Process with an immersion blender until a puree or sauce forms. Reserve.
In a small bowl, add the milk and gelatin to hydrate it. Stir and let sit for 3-4 minutes.
In a pot or medium saucepan over medium heat, cook the heavy cream until it is hot and tiny bubbles form around the edge of the pot, about 10 minutes. It is important to stir to prevent it from sticking to the bottom and also to prevent it from boiling.
Remove the cream from the heat, add the vanilla extract, and stir.
Combine the strawberries with the gelatin with milk mixture and stir—strain to rule out any gelatin lumps or strawberry seeds.
Add the gelatin and strawberry mixture to the cream and stir well until everything is incorporated.
Distribute the mixture into 4 ramekins or glasses and refrigerate for at least 4 hours before serving.
Just before serving, in a bowl, mix the strawberries for the garnish with the basil and stir.
Decorate each panna cotta with fresh strawberries, basil, and a trickle of balsamic vinegar reduction.

Nutrition