Panna Cotta with Strawberries and 10-year Aged Balsamic Vinegar Sauce
Recipe from pastry chef Francesca Penoncelli
425 Island Avenue
Bice offers a mix of traditional and contemporary trends in Italian cuisine featuring local and seasonal ingredients. Special menus are available during restaurant week (Jan. 15-20) and on Valentine’s Day. Other specials include “Half-Off Wine Sundays.”
“This panna cotta recipe is a creamy Italian dessert that is silky-smooth and perfect for the end of a meal,” says Bice pastry chef Francesca Penoncelli. “My panna cotta’s original recipe is from Piedmont, Italy, where we use egg white instead of gelatin. Most recipes nowadays use gelatin, but I follow the original tradition, which is to use natural ingredients.”
Panna Cotta With Strawberries And 10-year Aged Balsamic Vinegar Sauce
Required: 4-ounce circular aluminum molds
1 quart heavy cream (divided use)
1/2 quart whole milk
4 tablespoons granulated sugar
2 1/4 teaspoons almond extract
3 egg whites
- In a medium saucepan, bring half of the heavy cream, whole milk and sugar to a boil.
- Add the almond extract and egg whites and whip continuously until combined.
- Immediately remove from heat and let rest in refrigerator until cold.
- Once cold, whip the remaining half of the heavy cream until stiff and incorporate slowly into the cold cream mixture.
- Pour mixture into molds and chill for at least 6 hours.
Balsamic Vinegar Sauce
1 pound fresh strawberries
1 tablespoon granulated sugar
7 ounces balsamic vinegar
- Wash strawberries and slice into 1/4 inch pieces.
- Toss strawberries with sugar and add to a preheated sauté pan on medium heat.
- Add balsamic vinegar and let reduce.
- Remove from heat and let cool.
As soon the sauce has cooled, serve the panna cotta with the sauce around it. Garnish with nuts, such as sliced almonds, and fruit, such as sliced strawberries, if desired.