Panna Cotta with strawberries and Balsamic Vinegar of Modena PGI drizzle

• 1½ cups of the cream

• Sheep milk yogurt

• Vanilla bean

• Sugar

• Balsamic Vinegar of Modena PGI

• 4/5 Strawberries

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PROCEDURE:

• 1½ cups of the cream, and sheeps milk yogurt, and vanilla bean split by hand.  

• Using the tip of a knife to scrape the seeds into the cream. 

• Heating the remaining 1½ cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. 

• Off the heat, add the softened gelatin to the hot cream and stir to dissolve. 

• Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. 

• Pour the into 8 (6- to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. 

• Reduce the Balsamic Vinegar of Modena PGI to make a reduction. Drizzle lightly , topped with fresh cut strawberries and powdered sugar