Panna Cotta with Roasted Berries and Balsamic Reduction

Panna Cotta with Roasted Berries and Balsamic Reduction

Servings:*

Ingredients

Directions

  1. Lightly coat 6 ramekins with coconut oil.
  2. In small bowl, pour ¼ cup milk and top with gelatin. Stir and let sit for 10 minutes to soften gelatin.
  3. In small saucepan, pour coconut milk and remaining 1 cup of milk; add sugar and vanilla bean (split bean, scrape out seeds and add seeds and bean to saucepan).
  4. Over medium heat, slowly bring the mixture to a simmer, stirring often. Cook at a gentle simmer for 5 minutes to extract flavor from the vanilla bean and dissolve the sugar.
  5. Remove from heat, add gelatin mixture and stir to combine and dissolve gelatin.
  6. Add vanilla extract.
  7. Remove vanilla bean and at the top of the bean, pinch and run your fingers down the bean to extract all flavor and juices, adding juices to pan.
  8. Strain milk mixture into large measuring cup and divide between ramekins. Chill for 4 hours or overnight.
  9. Heat oven to high broil.
  10. Place berries in a glass or other non-corrosive 9x13 baking dish and sprinkle with sugar and lemon juice. Gently toss to coat berries.
  11. Place in center of oven under broiler for 5-8 minutes, or until berries pop and just start to release their juices. Do not overcook.
  12. Remove berries from oven and cool. Cover and chill in refrigerator. (Roasted berries can be made up to two days ahead.)
  13. To serve, run a sharp knife around the edge of the ramekins and invert onto plates to release panna cotta.
  14. Spoon roasted berries over all and drizzle with Alessi White Balsamic Reduction. Serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.