See how Chef Chris Cosentino perfects his panna cotta by properly blooming the gelatin and learn how to plate it like a pro. Then check out the recipe below.
Bay Leaf Panna Cotta with Strawberries, Balsamic and Black Pepper by Chef Chris Cosentino
Makes 8 servings
3 1/3 cup heavy cream, divided
1 tablespoon powdered gelatin
1 cup milk
3/4 cup sugar
3 fresh bay leaves
3 strips lemon peel
1 vanilla pod, split lengthwise
2 cups strawberries, quartered
1 tablespoon cracked black pepper
1 tablespoon aged balsamic
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil
Spray eight 4-ounce tin ramekins with cooking spray. Place them on a baking sheet and set it in the KitchenAid® Multi-Door Refrigerator to chill.
In a small mixing bowl, pour 1 cup of heavy cream over gelatin and set aside. In a medium saucepan, combine the remaining cream, milk, sugar, bay leaves, lemon peel and vanilla pod. Bring the mixture to a boil, stirring gently. Remove from heat, cover and let steep for 10 minutes. Uncover and remove the bay leaves, lemon peel and vanilla pod. Pour this cream mixture into a bowl with gelatin and whisk until the gelatin has dissolved. Strain through a fine mesh sieve and pour into your prepared 4-ounce tin ramekins. Chill in the Multi-Door Refrigerator until set, about 4 hours. In a small bowl, toss strawberries with a splash of lemon juice and extra virgin olive oil.
To serve, flip the tin ramekin onto a dessert plate; then poke a small hole in the bottom (which is now the top) with a paring knife. Place a tablespoon of strawberries on the side; then drizzle with balsamic vinegar and extra virgin olive oil. To finish, grind a bit of black pepper, and then serve.