About This Recipe
Enjoy this delicious spring dessert. The sweetness of the balsamic vinegar offsets the tartness of the raspberry.
Ingredients
At Oliviers&Co
Premium Balsamic Vinegar
Raspberry Vinegar Specialty
At the market
1.5 cups heavy cream
1 tbsp plain gelatin
1.5 tbsp cold water
1 plain yogurt
1.5 tsp vanilla extract
1/3 cup sugar
3 cups fresh raspberries + a few for decoration
5 fl oz water
Directions
In a small bowl, sprinkle the gelatin over the cold water. Stir and set asid for about 10 minutes to allow the gelatin to dissolve. In another bowl, whisk together 3/4 of the cream, the yogurt and the vanilla extract.
In a small saucepan over medium heat, heat the remaining cream and sugar and bring to a simmer. Add 3 to 4 tbsp of raspberry vinegar and mix well. Remove from the heat and add the dissolved gelatin. Mix well.
Add the cold cream/yogurt mixture to the hot cream/gelatin mixture and stir to combine.
Pour into empty glass yogurt pots. Refrigeraten uncovered, until completely chilled. When cold, cover with cling film and refrigerate overnight.
One hour before serving, heat the 5 fl oz water in a saucepan. Add the fresh raspberries and stir.
Remove from the heat and mash the raspberries to make a coulis. Add 3 tsp balsamic vinegar and mix well. Strain to remove seeds.
Add the raspberry coulis to each panna cotta.
Garnish with a few fresh raspberries and crumble a few canistrelli. Finish with a few drops of raspberry vinegar.