Our Vanilla Bean Panna Cotta with HVOC Caramelised Balsamic Vinegar is a beautifully balanced dessert that's both creamy and refreshing. The caramelised balsamic enhances the natural sweetness of fresh strawberries, adding a rich depth of flavour that perfectly complements the silky vanilla panna cotta. An elegant dessert that's surprisingly simple to prepare.
Serves: 4–6
Prep time: 20 minutes (plus chilling time)
Cook time: 10 minutes
Ingredients
For the panna cotta
- 500 ml thickened cream
- 250 ml full cream milk
- ¼ cup caster sugar
- 1 tsp vanilla bean paste (or seeds from 1 vanilla pod)
- 2 tsp powdered gelatine
- 2 tbsp cold water
For the strawberries
- 250 g fresh strawberries, halved
- 2 tbsp Hunter Valley Olive Co. Caramelised Balsamic Vinegar
- 1 tbsp caster sugar
- Fresh mint leaves, to garnish (optional)
Method
- Lightly grease four to six serving glasses or ramekins.
- Sprinkle the gelatine over the cold water and leave to bloom for 5 minutes.
- In a saucepan, gently heat the cream, milk, sugar and vanilla until the sugar has dissolved. Do not allow it to boil.
- Remove from the heat and stir in the bloomed gelatine until completely dissolved.
- Divide the mixture between the serving glasses and refrigerate for at least 4 hours, or until set.
- Just before serving, combine the strawberries, Hunter Valley Olive Co. Caramelised Balsamic Vinegar and caster sugar in a bowl. Allow to stand for 10–15 minutes so the strawberries become beautifully glossy and juicy.
- Spoon the balsamic strawberries over each panna cotta and garnish with fresh mint if desired.