Barely-Set Vanilla Bean Panna Cotta with Balsamic Strawberries

By Sprig Originals ✓ · cooked up in Sprig

The trattoria classic done with restaurant restraint: just enough gelatine to hold a wobble on the plate and not one grain more, so the cream collapses the second your spoon touches it. Real vanilla bean, a spoonful of crème fraîche for tang, and cold macerated strawberries with aged balsamic and black pepper to cut the richness. Twenty-five minutes of work, then the fridge does everything else.

Ingredients

• 2 tsp unflavored powdered gelatin (about 6 g)
• 3 tbsp cold water
• 2 1/4 cups heavy cream
• 3/4 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split lengthwise (or 2 tsp vanilla bean paste)
• 1/8 tsp fine sea salt
• 1/4 cup crème fraîche or full-fat sour cream, at room temperature
• neutral oil, for the molds (only if unmolding)

• 1 lb ripe strawberries, hulled and quartered
• 2 tbsp granulated sugar
• 2 tsp aged balsamic vinegar
• 1/2 tsp finely grated lemon zest
• 1 pinch freshly cracked black pepper
• 1 pinch flaky sea salt
• 4 small basil leaves, torn (optional)

Instructions

1. Decide how you are serving. For plated, unmolded panna cotta, lightly oil six 4-ounce ramekins or dariole molds with a paper towel and a few drops of neutral oil, then wipe out any pooling oil. For serving in glasses (no unmolding), skip the oil and use six 5- to 6-ounce glasses or jars, and reduce the gelatin to 1 1/2 teaspoons for an even softer set.
2. Bloom the gelatin: sprinkle the 2 teaspoons gelatin evenly over the 3 tablespoons cold water in a small bowl. Do not stir. Let it sit 5 to 10 minutes, until it swells into a solid, applesauce-textured block.
3. Scrape the seeds from the split vanilla bean into a medium saucepan and add the pod, along with the heavy cream, whole milk, sugar, and salt. Warm over medium heat, stirring to dissolve the sugar, until the mixture reaches 170°F on an instant-read thermometer and steam rises with small bubbles at the edges — about 5 to 7 minutes. Do not let it boil; a hard boil weakens gelatin and dulls the vanilla.
4. Remove from the heat, cover, and steep 10 minutes for maximum vanilla flavor. Then check the temperature: it should be 140°F or below before the gelatin goes in. If it is hotter, wait a few more minutes.
5. Add the bloomed gelatin to the warm cream and whisk 30 to 60 seconds until it has completely dissolved. Rub a little of the mixture between your fingers — you should feel no granules at all. Whisk in the crème fraîche until smooth.
6. Strain the mixture through a fine-mesh sieve into a bowl or large measuring cup, catching the vanilla pod and any undissolved bits. Set the bowl in an ice bath and stir gently with a spatula (not a whisk — you don't want bubbles) for 5 to 8 minutes, until it cools to about 80°F and just barely begins to thicken. This keeps the vanilla seeds suspended instead of sinking.
7. Divide evenly among the prepared molds or glasses, about 1/2 cup each. Skim off any surface foam with a spoon. Cover with plastic wrap and refrigerate at least 6 hours for unmolding, or 4 hours if serving in glasses. Overnight is ideal.
8. Make the strawberries at least 30 minutes and up to 3 hours before serving: toss the quartered berries with the 2 tablespoons sugar, balsamic, lemon zest, black pepper, and flaky salt. Let sit at room temperature 30 minutes, tossing once or twice, until a glossy syrup forms. Refrigerate if holding longer.
9. To unmold, run a thin paring knife around the very top edge of each ramekin. Dip the mold in a bowl of hot tap water for 5 to 8 seconds, dry the bottom, invert onto a chilled plate, and give it one firm downward shake. If it resists, dip 3 seconds more — never longer, or the edges melt into a slick.
10. Spoon the strawberries and their syrup alongside each panna cotta, scatter with torn basil if using, and serve immediately while the cream is cold and the berries are barely chilled.

Chef's tips

Nutrition (per serving, estimated)

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