Skillet Strawberry Panna Cotta
- Yield 4 servings
- Prep 5 minutes
- Cook 35 minutes
- Total 4 hours 40 minutes
Skillet Strawberry Panna Cotta sits in the Desserts section of Regbie. The card serves 4 servings. Plan on 4 hours 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons grade A dark robust maple syrup, formerly called grade B maple syrup
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon sea salt
- ¼ cup balsamic vinegar
- 2 cups hulled strawberries, thinly sliced
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Method
Set two tablespoons of water in a small bowl. Scatter the gelatin on the surface, and let it bloom and rehydrate. It’ll take 5 to 10 minutes for the gelatin to soften and absorb the water.
While you’re waiting for the gelatin to bloom, grab a large measuring cup and add the almond milk, maple syrup, nutmeg, and salt. Beat to combine.
Tip the sweetened milk into a small saucepan, and warm over a medium burner, stirring occasionally. When the milk is steaming hot (but not boiling), remove the pan from the heat.
Tip in a couple of tablespoons of the heated milk to the gelatin, and whisk until the gelatin is completely dissolved. Tip the gelatin into the milk mixture and stir well to combine.
Set four six-ounce ramekins, teacups, or mini jars onto a small rimmed baking tray. Ladle the milk into the containers.
Allow the cups to cool to room temperature, and then cover the ramekins with plastic wrap. Set the tray in the fridge and chill for at least 4 hours and up to 4 days.
Now, let’s turn to the topping: strawberry balsamic compote! Warm the balsamic vinegar in a small saucepan over a hot burner.
When it starts to bubble, turn the heat down to medium and gently bubble the vinegar until the volume is reduced by half. It should be thick and syrupy when you draw a spatula through it.
While the vinegar simmers on the burner, slice up the strawberries.
When the balsamic vinegar is reduced, add the strawberries to the saucepan, along with the honey, lemon juice, vanilla, and salt. Gently bubble the fruity mixture over a medium burner for 5 to 10 minutes or until the strawberries break down.
Lift the saucepan from the heat, and use an immersion blender to purée some of the sauce. The cook like the cook compote chunky, so the cook leave some of the berries intact, but you can continue blending away if you prefer a smooth sauce. (Store the compote in the fridge in a sealed container for up to a week.)
When you’re ready to serve the panna cotta, top each cup with a heaping spoonful of the berry sauce.
Kitchen notes
- Made properly, a panna cotta should be fragile and quivery in texture.
- This creamy dessert should collapse in on itself when you pierce the surface with your spoon, allowing the fruity sauce and slippery custard to mix and marry.
- If you like a stiffer panna cotta, feel free to increase the amount of gelatin.
