• Ingredients: 25
  • Serves: 6

Panna cotta with strawberries and balsamic vinegar with 1-pint baskets strawberries, hulled, thinly sliced, balsamic vinegar, sugar, freshly ground black pepper.


Panna cotta



  • 6 large egg whites
  • 3/4 cup sugar
  • 1/2 tsp. vanilla extract

Chocolate-covered strawberries

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


For panna cotta:

  1. Step 1 Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes.

    For this step you will need

  2. Step 2 Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer.

    For this step you will need

  3. Step 3 Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl.

    For this step you will need

  4. Step 4 Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries:

  1. Step 5 Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally.

    For this step you will need

Nutrition information

Calories 382 Carbohydrates 32 g (11%)
Fat 27 g (42%) Protein 5 g (9%)
Saturated Fat 17 g (84%) Sodium 57 mg (2%)
Polyunsaturated Fat 1 g Fiber 2 g (8%)
Monounsaturated Fat 8 g Cholesterol 94 mg (31%)