
Skylight Gardens
1139 Glendon Ave Los Angeles, California,
Stati Uniti d'America 90024
Panna Cotta with strawberries and Balsamic Vinegar of Modena PGI drizzle
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1½ cups of the cream
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Sheep milk yogurt
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Vanilla bean
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Sugar
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Balsamic Vinegar of Modena PGI
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4/5 Strawberries
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PROCEDURE:
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1½ cups of the cream, and sheeps milk yogurt, and vanilla bean split by hand.
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Using the tip of a knife to scrape the seeds into the cream.
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Heating the remaining 1½ cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat.
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Off the heat, add the softened gelatin to the hot cream and stir to dissolve.
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Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine.
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Pour the into 8 (6- to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold.
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Reduce the Balsamic Vinegar of Modena PGI to make a reduction. Drizzle lightly , topped with fresh cut strawberries and powdered sugar
