Recipes

Bay Leaf Panna Cotta, Strawberries, Balsamic & Black Pepper

Name: Bay Leaf Panna Cotta, Strawberries, Balsamic & Black Pepper
Ingredients: 3 1/3 cup heavy cream, divided; 1 tablespoon powdered gelatin; 1 cup milk; 3/4 cup sugar; 3 fresh bay leaves; 3 strips of lemon peel; 1 vanilla pod, split lengthwise; 2 cups strawberries, quartered; 1 tablespoon cracked black pepper; 1 tablespoon aged balsamic; 1 tsp lemon juice; 2 tbsp extra virgin olive oil

Be the first to rate & review!

Bring the excitement of the FOOD & WINE Classic in Aspen home with the three-course dinner chef Chris Cosentino created for the festival. For this exclusive event, Cosentino combined fresh ingredients, innovative flavors and creative presentation—and now you can re-create it all at home. Check out the recipes, as well as the kitchen tools for making them, and remember to share photos of your meal with #HaveDinnerWithUs.Traditionally savory flavors like balsamic vinegar, bay leaf, and black pepper, elevate chef Chris Cosentino's dessert from mere sweetness to sublime sophistication.This recipe is sponsored by KitchenAid.

By KitchenAid

Published on May 27, 2016

Yield:

8 serves

Ingredients

3 1/3 cup heavy cream, divided
1 tablespoon powdered gelatin
1 cup milk
3/4 cup sugar
3 fresh bay leaves
3 strips of lemon peel
1 vanilla pod, split lengthwise
2 cups strawberries, quartered
1 tablespoon cracked black pepper
1 tablespoon aged balsamic
1 tsp lemon juice
2 tbsp extra virgin olive oil

Directions

Spray 8 four-ounce tin ramekins with cooking spray, Place on baking sheet and set in refrigerator to chill.
In a small mixing bowl, pour 1 cup heavy cream over gelatin and set aside. In a medium saucepan, combine the remaining cream, milk, sugar, bay leaves, lemon peel and vanilla pod. Bring the mixture to a boil, stirring gently. Remove from heat, cover and let steep for 10 minutes. Uncover and remove bay leaves, lemon peel and vanilla pod. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Strain through a fine mesh sieve and pour into prepared four-ounce tin ramekins. Chill in the refrigerator until set, about 4 hours. In a small bowl, toss strawberries with a splash of lemon juice and extra virgin olive oil.
To serve, flip the tin ramekin onto a dessert plate, then poke a small hole in the bottom which is now the top with a paring knife. Place a tablespoon of strawberries on the side then drizzle with balsamic vinegar and extra virgin olive oil. To finish grind a bit of black pepper, then serve with a smile.