Vanilla Bean Panna Cotta with Macerated Strawberries

Ingredients

• 2 cup heavy cream (35%)
• 1 cup whole milk
• 0,5 cup granulated sugar
• 1 unit vanilla bean
• 2 tsp powdered gelatin
• 1 tsp lemon zest
• 2 cup fresh strawberries
• 1 tbsp aged balsamic vinegar
• 1 tsp lemon juice
• 8 unit fresh mint leaves
• 1 pinch fine sea salt

Instructions

1. 1

   Sprinkle the gelatin over 3 tbsp cold water in a small bowl and let it bloom for 5-10 minutes until spongy.

2. 2

   Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to a saucepan with the cream, milk and sugar.

3. 3

   Warm the mixture over medium-low heat, stirring gently, until it reaches 175°F (80°C) and the sugar fully dissolves : do not let it boil.

4. 4

   Remove from heat, add the bloomed gelatin and whisk until completely dissolved, then stir in the pinch of salt and lemon zest.

5. 5

   Strain through a fine mesh sieve into a measuring jug to catch the pod and any undissolved bits.

6. 6

   Divide evenly among 6 ramekins or glasses, cover with plastic wrap, and refrigerate for at least 4 hours until set but still wobbly.

7. 7

   Meanwhile, hull and quarter the strawberries, tossing them with 2 tbsp sugar, the lemon juice and balsamic vinegar.

8. 8

   Let the berries macerate at room temperature for 30 minutes until they release a glossy, ruby syrup.

9. 9

   To unmould, dip each ramekin briefly in warm water, run a thin knife around the edge, and invert onto a plate with a confident tap.

10. 10

    Spoon the strawberries and their syrup around the panna cotta, garnish with fresh mint, and serve immediately.