Pannacotta with Strawberries & Aged Vinegar (CFML pg. 255)

It’s been so hot in the Bay Area recently that the thought of spending any significant time in front of a stove, oven or microwave is unbearable. Hence… pannacotta.

Ever since my first bite of pannacotta on my first visit to Delfina, I've been hooked. Their pannacotta is rich, creamy & always perfectly paired with seasonal fruit. Needless to say, no trip to Delfina is complete without pannacotta (or profiteroles). I recently learned how to make pannacotta while visiting Jer, but I’m always up for learning new techniques and methods.

1 1/4 tsp unflavored gelatin
1 cup heavy cream
1 1/2 cups plain goat's milk yogurt or whole cow's milk yogurt
1 cup milk
1/2 cup confectioners' sugar
2 cups small, ripe strawberries, hulled and quartered
1 Tbs sugar, perhaps more
~1 Tbs aged sweet vinegar, such as a very good balsamic, sherry or ice wine vinegar

1. Put 2 Tbs of water in a small bowl. Sprinkle over the gelatin and let it soften for a few minutes. Whisk together the heavy cream and yogurt in a large bowl. Pour the milk into a small saucepan, add the confectioners' sugar and place over medium heat. Stir once or twice and remove from the heat as soon as bubbles form around the edge. Pour the gelatin into the hot milk and stir until it's fully dissolved. Whisk the milk mixture into the cream and yogurt and blend until smooth. Pour the mixture into a pie dish or a casserole dish. Let cool, then cover with plastic wrap and refrigerate for a few hours or overnight.

2. An hour before serving, fold together the strawberries and sugar. Taste one to see if they need more sugar. Take the pannacotta from the refrigerator and let it warm up a little. Scoop up the pannacotta with a spoon, as if it were ice cream; distribute it among six bowls or parfait glasses. Spoon some strawberries and juices over each and then sprinkle with a few drops of vinegar.