Strawberry Panna Cotta with Balsamic Glaze and Shortbread Cookies
Description
A creamy strawberry panna cotta topped with a rich balsamic glaze and served with crumbly shortbread cookies.
Ingredients
For the Panna Cotta:
- 1 cup (200g) granulated sugar
- 2 cups (475ml) heavy cream
- 1 tsp vanilla extract
- 8 oz (225g) fresh strawberries, hulled and sliced
For the Balsamic Glaze:
- 1/4 cup (60ml) balsamic vinegar
- 2 tbsp (30g) granulated sugar
- 1 tsp salt
For the Shortbread Cookies:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (110g) confectioners' sugar
- 1/4 cup (50g) unsalted butter, softened
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
To make the Panna Cotta:
- In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract.
- Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
- Remove from heat and let steep for 10-15 minutes with the sliced strawberries.
- Strain the mixture through a fine-mesh sieve into small individual serving cups or ramekins.
- Refrigerate for at least 4 hours or overnight.
To make the Balsamic Glaze:
- In a small saucepan, combine the balsamic vinegar, granulated sugar, and salt.
- Cook over medium heat, stirring occasionally, until the mixture reaches 220°F (104°C) on a candy thermometer.
- Remove from heat and let cool to room temperature.
To make the Shortbread Cookies:
- Preheat the oven to 300°F (150°C).
- In a medium bowl, whisk together the flour, confectioners' sugar, and salt.
- Add the softened butter and mix until the dough comes together in a ball.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Cut into desired shapes using a cookie cutter or the rim of a glass.
- Bake for 18-20 minutes, or until lightly golden brown.
Serving
Serve the chilled panna cotta topped with the rich balsamic glaze and accompanied by crumbly shortbread cookies on the side.