Chef Tony Liu of August – New York, NY
Serves: 6
Special Equipment: 6 2-ounce ramekins
1 envelope unflavored gelatin
2 1/4 cups heavy cream
2/3 cup plus 2 Tablespoons sugar
1 3/4 cup creme fraiche
1 pint fresh strawberries
2 Tablespoons light brown sugar
2 Tablespoons balsamic vinegar
Black pepper
Bloom gelatin in 1/4 cup heavy cream, approximately 5 minutes. Combine the rest of the heavy cream and sugar in a saucepot and bring to a boil. Once the pot is at a boil, remove it from the heat and whisk in the creme fraiche. Add the gelatin to the mixture and pass through a fine mesh strainer. Pour mixture into ramekin molds and refrigerate, estimated time: 5 hours. During this time, wash and trim the strawberries. Cut into bite-size pieces. In a separate mixing bowl, combine the brown sugar and balsamic vinegar. Add the strawberries and season with freshly ground black pepper. Remove panna cotta from refrigeration and quickly dip mold into hot water to release the dessert. Place directly onto serving plate and garnish with macerated strawberries and a drizzle of the balsamic vinegar.
Suggested Pairing: Moscato Rossa