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Strawberry Panna Cotta with Balsamic Glaze and Shortbread Cookies

2023-02-15 - Written by: Emily J. Wilson

Strawberry Panna Cotta with Balsamic Glaze and Shortbread Cookies

A creamy strawberry panna cotta topped with a rich balsamic glaze and served with crumbly shortbread cookies.

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:

  1. In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract.
  2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
  3. Remove from heat and let steep for 10-15 minutes with the sliced strawberries.
  4. Strain the mixture through a fine-mesh sieve into small individual serving cups or ramekins.
  5. Refrigerate for at least 4 hours or overnight.

To make the Balsamic Glaze:

  1. In a small saucepan, combine the balsamic vinegar, granulated sugar, and salt.
  2. Cook over medium heat, stirring occasionally, until the mixture reaches 220°F (104°C) on a candy thermometer.
  3. Remove from heat and let cool to room temperature.

To make the Shortbread Cookies:

  1. Preheat the oven to 300°F (150°C).
  2. In a medium bowl, whisk together the flour, confectioners' sugar, and salt.
  3. Add the softened butter and mix until the dough comes together in a ball.
  4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
  5. Cut into desired shapes using a cookie cutter or the rim of a glass.
  6. 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.