Vanilla panna cotta with balsamic strawberries
2 - 3
PersonalPoints™ per serving
4 hr 40 min
2 cup(s), (500ml)
1 whole, halved lengthway, seeds scraped
2 tsp, powedered
400 g, halved
No added sugar orange juice
2 x 3 second spray(s)
- Lightly spray four ¾-cup (185ml) capacity metal moulds with oil (see Cook‘s Notes). Place milk, sweetener and vanilla seeds and bean in a small saucepan over medium heat. Bring to the boil and remove from heat. Remove and discard vanilla bean.
- Sprinkle gelatine over milk mixture and whisk until dissolved. Cool for 10 minutes. Divide mixture among prepared moulds and cover with plastic wrap. Place in fridge for 4 hours or until set.
- Cook strawberries and juice in a large frying pan over medium-high heat for 2–3 minutes or until strawberries have softened. Add vinegar and toss to combine. Keep warm.
- Dip each mould briefly in hot water and turn panna cottas onto serving plates. Serve with balsamic strawberries.
TIPS: If you don’t have metal moulds, use glasses, mugs or muffin pans. Add it: ½ tsp finely grated orange rind in Step 1. Swap it: Vanilla bean for 1 tsp vanilla bean paste.