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Skylight Gardens

1139 Glendon Ave Los Angeles, California,

Stati Uniti d'America 90024

dave@skylightgardens.com

www.skylightgardens.com

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

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

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