Wednesday, August 3, 2011

Strawberry Panna Cotta

Summer is strawberry season! I thought that strawberries were a too spendy treat. However, now that I’m getting coupon and sale cycle information on We Use Coupons I find that I can afford strawberries much more often. Seasonal fruit and vegetables are a budget chef’s best friend.

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If you’re tired of strawberry shortcake, here’s a yummy strawberry dessert for you to try courtesy of  SamsClub.com/Meals. Check them out for weekly recipe ideas!

Strawberry Panna Cotta Recipe

Preparation Time: 25 Minutes
Servings: 6

Ingredients

Panna Cotta:
Vegetable oil
2 tablespoons plus 1 teaspoon water
2 teaspoons (1 pkt.) unflavored gelatin (use 1½ teaspoon if you prefer a softer texture)
1 cup plain whole-milk yogurt or buttermilk
2 cups whipping cream
½ teaspoon vanilla extract
½ cup sugar

Strawberry:
2 pints strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
Optional: ½ teaspoon freshly ground black pepper

Cooking Directions

For Panna Cotta:
1. Lightly oil custard cups
2. Pour water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes.
3. Mix yogurt, 1-cup cream and vanilla in a large bowl.
4. Heat remaining 1 cup cream and sugar in a small saucepan over medium heat, stirring until sugar is dissolved and cream comes to a simmer. Remove from heat.
5. Add gelatin mixture to pan, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl.
6. Divide mixture among six ¾-cup ramekins. Refrigerate dessert uncovered until cold, then cover and refrigerate overnight or at least 4 hours.

For strawberries:
1. Toss strawberries, vinegar, sugar (and pepper, optional)  in large bowl to combine.
2. Let stand 30 minutes, tossing occasionally.

To serve: Run a small knife around the edge of each custard to loosen. Invert onto your serving plates then top with the strawberry sauce.


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