Ingredients
1 envelope unflavored gelatin, about 1 tbsp.
2 tbsp. cold water
2 cup heavy cream
1 cup half and half
⅓ cup sugar
1 ½ tsp. vanilla
2 pt. strawberries, hulled, thinly sliced, baskets
3 tbsp. balsamic vinegar
1 tbsp. sugar
½ tsp. freshly ground black pepper
Preparation
In a very small saucepan, sprinkle gelatin over water and let stand about 1 minute to soften.
Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan, bring cream, half and half and sugar just to a boil over moderately high heat, stirring.
Remove pan from heat and stir in gelatin mixture and vanilla.
Divide cream mixture among six 1/2 cup ramekins and cool to room temperature.
Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, one at a time, into a bowl of hot water 3 seconds.
Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
Toss strawberries, vinegar, sugar and pepper in large bowl to combine.
Let stand 30 minutes, tossing occasionally.
Spoon strawberries over panna cotta and serve..
