“summer Time” Strawberry Orange Panacotta Recipe
Dark Balsamic Macerated Strawberries, Pickled Orange Wedges, Fresh Whipped Cream & Mint
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Ingredients
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Panna Cotta Base
Dark Balsamic Macerated Strawberries
Pickled Orange Wedges
Whipped Cream
Garnish
Method
Panna Cotta Preparation
- 1
Prepare Gelatin
In a small bowl, sprinkle the gelatin over 4 tablespoons of water. Let it sit for 5 minutes to bloom.
- 2
Heat Cream Mixture
In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is hot, but do not boil.
- 3
Combine Ingredients
Remove the saucepan from heat and stir in the vanilla extract and bloomed gelatin until completely dissolved.
- 4
Set Panna Cotta
Pour the mixture into serving cups and refrigerate for at least 4 hours or until set.
Macerated Strawberries
- 5
Prepare Strawberries
In a bowl, combine sliced strawberries with dark balsamic vinegar and granulated sugar. Toss gently and let sit for at least 30 minutes.
Pickled Orange Wedges
- 6
- 7
Pickle Oranges
Place orange segments in a jar and pour the hot pickling solution over them. Let cool to room temperature, then refrigerate for at least 1 hour.
Whipped Cream
- 8
Whip Cream
In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assembly
- 9
Serve
To serve, spoon macerated strawberries over the panna cotta, add pickled orange wedges, and top with whipped cream. Garnish with fresh mint leaves.
