Nutrition Facts

Serving Size 184 g

(Approx. 6 Servings)

Amount Per Serving

Calories	420	Calories From Fat	230

% Daily Value*

Total Fat 25 g	38%

Saturated Fat 16 g	80%

Trans Fat 0.5 g

Cholesterol 90 mg	30%

Sodium 35 mg	1%

Total Carbohydrate 45 g	15%

Dietary Fiber 1 g	4%

Sugars 41 g

Protein	6 g

Vitamin A 20%	•	Iron 2%

Vitamin C 25%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Panna Cotta with Strawberry Balsamic Glaze

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

2 vanilla bean pods

2 cup(s) heavy whipping cream

1 cup(s) half & half

1 1/2 cup(s) granulated sugar, divided use

2 Tbsp cold water

1 Tbsp Knox Gelatin, approximately 1 Tbsp.

2 cup(s) frozen strawberries

2 Tbsp lemon juice

4 Tbsp Central Market 4 Leaf Aged Balsamic Vinegar of Modena

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Instructions

Place vanilla bean pods on cutting board and slice down the middle with a knife. Scrape vanilla seeds from pods. Discard pods.

Combine heavy whipping cream, half & half, vanilla bean seeds, and 3/4 cup sugar in a medium size heavy bottom saucepan.

In a separate bowl, combine water and gelatin, and set aside.

Place saucepan with whipping cream mixture over medium heat and bring to a simmer. Remove from heat.

Add gelatin and stir until dissolved.

Evenly pour into six 6-ounce jars or cups.

Place panna cotta (uncovered) in refrigerator until cool, then cover and allow to set overnight.

To make glaze, combine strawberries, remaining sugar, lemon juice and balsamic vinegar in a small saucepan. Simmer until thickened, resembling syrup or honey. Remove from heat, cool, then gently purée.

Once sauce has cooled to room temperature, spoon over chilled panna cotta.

Serve cold with whipped cream or crushed pistachios.