If you want to have a unique dessert that tastes delicious, try this recipe for panna cotta with balsamic vinegar-drenched strawberries. The easy-to-make traditional Italian dessert melts in your mouth and is something my gluten-free friends can enjoy! 

I love the flavor profile that the balsamic vinegar-soaked strawberries provide. Let me be totally honest. I love balsamic vinegar so much that I’ve been known to take shots of it, and I’ve even been guilty of dipping bread into it straight, even though it’s meant to be mixed with olive oil. I love this recipe and it was very exciting to share this dish with my boss Patti and her husband, Joe Solano. 

So this is a cautionary tale. I’m the kind of cook that if 5 tablespoons is good, then 10 is better.. You can imagine a lovely red bowl, holding white creamy pudding that is swimming in a pool of balsamic vinegar. Personally, I strategically spoon the pudding to vinegar ratio. But I have seen guests take big gulps of the dark liquid and assume like me they love it straight. Joe Solano was not in that camp; not knowing it was balsamic vinegar he wasn’t expecting the bold peppery flavor combination and ended up with watering eyes and a coughing fit. 

My taste buds still find that this dessert is a perfect finish for a great meal, but lately I learned that some people’s taste buds, like Kris Lovekin, are not as big of fans of the strong flavor. I try to find out if people have an aversion and warn guests to taste the balsamic in small portions.  

Recipe from Ina Garten

Ingredients

• 1 1/2 T Unflavored gelatin powder
• 3 C Heavy cream
• 2 C Plain whole-milk yogurt
• 1 ½ t Pure vanilla extract
• 1 Vanilla bean
• ¾ C Sugar
• 4 C Sliced fresh strawberries
• 5 T Balsamic vinegar
• 1 T Sugar
• ½ t Ground black pepper
• Freshly grated lemon zest, for serving

Directions

• In a small bowl, sprinkle the gelatin on one and a half tablespoons of cold water.  Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a medium bowl, whisk together 1½ cups of the cream, the yogurt, and vanilla extract.  Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream.  
• Heat 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 them into 6 (6- to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold.  
• When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper.  Set aside at room temperature.
• To serve, run a small knife around each dessert and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries.  Dust lightly with freshly grated lemon zest and serve.