Wine vinegar pairs surprisingly well with berries and fruit. This ruby-red wine vinegar reduction has a sweet-sour complexity that makes it a lively accompaniment to this smooth strawberry-infused Italian custard.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2006
- 2 cups sliced fresh or thawed strawberries
- 1/3 cup granulated sugar
- 1 cup Balkan-style plain yogurt
- 4 teaspoons unflavoured gelatin
- 3/4 cups whipping cream
- 2 teaspoons vanilla
- 6 strawberries
Red Wine Glaze:
- 3/4 cups dry red wine
- 1/4 cup packed brown sugar
- 2 tablespoons red wine vinegar
Red Wine Glaze: In saucepan, stir together red wine, brown sugar and vinegar; boil until reduced to 1/3 cup (75 mL), about 12 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 5 days.)
In blender, toss sliced strawberries with sugar; let stand for 10 minutes. Add yogurt; puree until smooth. Pour through fine sieve into bowl.
In small bowl, sprinkle gelatin over 1/4 cup (60 mL) of the whipping cream; let stand for 5 minutes to soften.
In small saucepan, heat remaining whipping cream with vanilla over medium heat until steaming; remove from heat. Whisk in gelatin mixture until dissolved. Strain into strawberry mixture; stir to blend.
Pour into six 6-oz (175 mL) ramekins or moulds. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Run knife around edge of each ramekin; turn panna cotta out onto dessert plate. Dice whole strawberries; arrange around panna cottas. Drizzle with glaze.
Nutritional facts <b>Per serving:</b> about
- Sodium 44 mg
- Protein 4 g
- Calories 258.0
- Total fat 13 g
- Cholesterol 46 mg
- Saturated fat 8 g
- Total carbohydrate 30 g
- Iron 5.0
- Folate 8.0
- Calcium 9.0
- Vitamin A 12.0
- Vitamin C 67.0