Vanilla Bean Panna Cotta with Strawberry Balsamic Gelee

Vanilla Bean Panna Cotta with Strawberry Balsamic Gelee

This is a super easy make-ahead dessert. The vanilla bean infusing is creamy, light and cool, and it makes such a pretty dessert.   

Ingredients

  • For the Gelee:  ·   
  • Williamson Wines Strawberry Preserves  ·  1 1/2 cup 
  • Balsamic Vinegar  ·  1/2 cup 
  • Sicilian Salt  ·  1 teaspoon 
  • For the Panna Cotta:  ·   
  • Unflavored powdered gelatin  ·  2 1/4 teaspoon 
  • Heavy Cream  ·  1 quart 
  • Herbie's Vanilla Bean Powder  ·  1 teaspoon 
  • Sugar  ·  1/2 cup 

Instructions

For the Gelee

In a small saucepan over medium low heat whisk together the strawberry jam and balsamic vinegar for 3-5 minutes until combined. Let cool completely and chill at least 30 minutes (this can be done up to a week in advance).

For the Panna Cotta

In a medium saucepan, combine the cream, sugar, vanilla bean powder. Bring the mixture just to a simmer over moderate heat. Remove from the heat, and let steep for 15 minutes.

Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.

Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved.

Divide the chilled strawberry/balsamic mixture between eight 4-ounce ramekins.

Pour the panna cotta mixture over the gelee and let cool to room temperature. Cover with plastic wrap and refrigerate until the pannacotta is set at least 3 hours. Add a pinch of aromatic Sicilian Salt on top to finish.