By: Elizabeth Kennedy | July 23 2011
Posted in Recipes - SF Bay Area Recipes

The perfect summertime treat! Photo by: Elizabeth Kennedy

For Panna Cotta:
2 teaspoons unflavored powdered gelatin
1 cup heavy cream, split
1 cup milk
1 cup buttermilk
1/2 cup sugar
1 vanilla bean, split lengthwise
1 tablespoon coarsely ground black pepper

Sprinkle gelatin over 2 tablespoons of cream in medium heavy saucepan. Let stand until gelatin softens, about five minutes. Whisk remaining cream and next three ingredients. Scrape seeds from vanilla bean into mixture and add the beans. Bring to a gentle boil over over medium heat until gelatin and sugar dissolve, about two minutes. Remove from heat and let stand for at least five minutes. Discard vanilla beans and divide mixture into four ramekins. Cover, preferably with plastic wrap touching the surface of each panna cotta, and chill until set, at least eight hours or overnight.  To remove panna cotta easily from ramekins, lower them into a warm water bath (to about the height of the panna cotta) for one minute. Remove ramekins and invert onto a plate.

For strawberry sauce:
1/2 cup water
1/4 cup strawberries
1 tbsp balsamic vinegar

Combine all ingredients in a small saucepan and bring to a boil. Simmer 2 minutes and serve immediately over panna cotta.

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