Pana Cotta with marinated strawberries – Kalamata Papadimitriou

Pana Cotta with marinated strawberries

Dimitris Skarmoutsos, Chef


2 tbsp water
1 ½ tbsp. Gelatin powder
1 cup + 1 cup heavy cream, in two doses
1 ¼ cup yoghurt
½ cup sugar
1 fresh vanilla bean
2 cups finely chopped strawberries
3 tbsp balsamic vinegar Kalamata Papadimitriou
1 tbps sugar
Pepper, freshly ground

Put the gelatin in a small bowl with 2 tbsp of water and leave aside for 15 minutes until soft.
In a large bowl beat 1 cup of heavy cream with the yoghurt and leave aside.
In a small saucepan over medium heat put the other cup of heavy cream and ½ cup of sugar.
Slice the vanilla bean down the center using a sharp paring knife, remove the seeds and add them to the saucepan together with the empty bean.
Stir until the sugar has melted and the cream has begun to bubble lightly.
Remove from the heat and discard the empty vanilla bean.
Add the gelatin in the warm cream mixture and stir well until it has completely dissolved.
Pour the warm cream-gelatin mixture into the bowl with the cold cream-yoghurt mixture and mix well until homogenized.
Divide the mixture into individual serving glasses, cover them with plastic wrap and leave them in the fridge for at least 3 hours, or even overnight.
Just before serving, put the strawberries in a bowl, add the balsamic vinegar, one tbsp sugar and the freshly ground pepper and mix gently.
Garnish the pana-cotta with the marinated strawberries and serve.

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