Strawberry Panna Cotta with Basil and Balsamic Vinegar Reduction

Ingredients

• 2 cups heavy whipping cream
• 2 cups strawberries (rinsed and cut into pieces)
• 5 tablespoons sugar (or monk fruit, if you prefer a sugar-free dessert)
• 1/2 cup milk
• 2 teaspoons unflavored gelatin powder (1 sachet)
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries cut into small dices
• 6 fresh basil leaves (cut into chiffonade)
• 2 teaspoons balsamic vinegar reduction

Instructions

1. 1

   Put the strawberries and sugar in a small pot over medium-low heat and cook until the sugar completely dissolves about 5 minutes. Process with an immersion blender until a puree or sauce forms. Reserve.

2. 2

   In a small bowl, add the milk and gelatin to hydrate it. Stir and let sit for 3-4 minutes.

3. 3

   In a pot or medium saucepan over medium heat, cook the heavy cream until it is hot and tiny bubbles form around the edge of the pot, about 10 minutes. It is important to stir to prevent it from sticking to the bottom and also to prevent it from boiling.

4. 4

   Remove the cream from the heat, add the vanilla extract, and stir.

5. 5

   Combine the strawberries with the gelatin with milk mixture and stir—strain to rule out any gelatin lumps or strawberry seeds.

6. 6

   Add the gelatin and strawberry mixture to the cream and stir well until everything is incorporated.

7. 7

   Distribute the mixture into 4 ramekins or glasses and refrigerate for at least 4 hours before serving.

8. 8

   Just before serving, in a bowl, mix the strawberries for the garnish with the basil and stir.

9. 9

   Decorate each panna cotta with fresh strawberries, basil, and a trickle of balsamic vinegar reduction.