A world-known and always loved dessert, revisited!
Ingredients for 4 servings:
- 1 packet (1/4 oz) gelatin
- ½ cup milk
- ½ cup heavy cream
- ¼ cup sugar
- ½ tsp finely ground black pepper
- 1½ cups plain full-fat yogurt
- ½ tsp vanilla extract
- ½ cup balsamic vinegar
- ¼ cup sugar
- Sliced fresh strawberries
Follow these steps:
Start by pouring the milk in a bowl. Add the sheet of gelatine and let it soften for at least 5 minutes.
Meanwhile heat the cream, the sugar and the pepper over medium heat in a saucepan, until wisps of steam appear.
Remove from the heat and add in the milk and gelatin mixture, stirring until the gelatin is completely dissolved and you obtain a homogeneous compote. Then set aside and let it cool to room temperature.
In a separate bowl, mix the yogurt with the vanilla extract (you can use different extract here at your taste to give your pannacotta a different flavour!). Once the gelatine and milk mixture is cooled, add in the yogurt, stirring until smooth and evenly combined.
Then pour the mixture into four 1-cup ramekins (or into 4 glasses). Cover with plastic wrap, and chill for at least 4 hours to set the gelatin, but preferably overnight to allow the pepper flavour to infuse throughout. The more you let them chill the more all ingredients’ flavours mix.
Meanwhile, prepare the balsamic syrup. Add the balsamic vinegar and sugar in a small saucepan on medium-high heat and bring to a boil. Then cook until mixture is syrupy and reduced by half, stirring regularly to avoid it sticking to the bottom of the saucepan. Remove from heat and allow to cool completely before using.
To serve, dip each ramekin very briefly into hot water to loosen the pannacotta, then carefully invert onto a dessert plate. Add some sliced strawberries around each dessert as a garnishment, and drizzle with a spoonful or two of cold balsamic syrup. Serve immediately.
It works very well also with some white peppers like the White Penja pepper. Try to believe!
Also, remember to never throw away leftover ingredients, you can always find another use for them! For example, if you don’t use all the syrup, the remaining can be kept in the fridge for several weeks in an airtight container, and makes a wonderful topping for vanilla ice cream or fresh fruits.