Balsamic Panna Cotta
Published January 16, 2012
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
4 cups heavy cream
½ cup granulated sugar
1 tablespoon balsamic vinegar
½ teaspoon citric acid (sold in health food stores).
Nutritional analysis per serving (10 servings)
13 grams carbs; 108 milligrams cholesterol; 364 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 22 grams saturated fat; 34 grams fat; 1 gram trans fat; 26 milligrams sodium; 3 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together all the ingredients in a heavy-bottomed pot and bring to a simmer over medium heat (it will immediately thicken and then thin out).
- Step 2
Divide mixture among 10 four-ounce ramekins. Cool, then cover tightly with plastic wrap and chill for at least 1 hour or until ready to serve, up to 3 days.
Private Notes
Comments
Dear Melissa Clark,
What is that on top of the Panna Cotta? It looks like stewed apricots or possibly figs? And is that a little Spanish marzipan figure next to it?
Thank you .
I made this to show off a lovely fancy balsamic vinegar, and it was fantastic. The trick is to get a really high-quality vinegar, preferably one of the flavored ones - I used a blackberry-ginger one, and the whole thing came out with a nice blackberry taste. Couldn't find citric acid, so I put 2 tbsps gelatin powder in one cup of the cream, left it for 10 minutes while I heated the rest of the ingredients to a simmer, and then mixed it in thoroughly.
This was really delicious, but mine didn’t set. Any ideas why?
This was really delicious, but mine didn’t set. Any ideas why?
I made this to show off a lovely fancy balsamic vinegar, and it was fantastic. The trick is to get a really high-quality vinegar, preferably one of the flavored ones - I used a blackberry-ginger one, and the whole thing came out with a nice blackberry taste. Couldn't find citric acid, so I put 2 tbsps gelatin powder in one cup of the cream, left it for 10 minutes while I heated the rest of the ingredients to a simmer, and then mixed it in thoroughly.
Dear Melissa Clark,
What is that on top of the Panna Cotta? It looks like stewed apricots or possibly figs? And is that a little Spanish marzipan figure next to it?
Thank you .