Panna cotta with balsamic strawberries

Because the creamy dessert is popular with young and old.
Because the strawberry panna cotta is so quick and easy to prepare, just like the original Italian panna cotta and the
Because the combination of balsamic vinegar and strawberries is the crowning glory and provides a fruity, spicy taste.
Panna cotta balsamic strawberries

Can I eat strawberry panna cotta when pregnant?
Yes, because the strawberry panna cotta does not contain raw eggs. This means that there is no risk of salmonella from this dessert. However, it does contain gelatine. You can also make the panna cotta completely vegan by using plant-based gelatine such as agar agar and vegan cream. If you are looking for even more egg-free dessert classics, I can highly recommend my recipe for.

Recipe recommendation
Panna cotta Thermomix
Panna cotta from the Thermomix

With this panna cotta Thermomix recipe, you can quickly and easily conjure up a dessert in a glass that is creamy and delicious and ideal for guests.

My best tips for panna cotta with balsamic strawberries:
Cooling You should put the dessert in the fridge for at least four hours until it is completely solid. Then it is very easy to turn out. What I cannot recommend: Putting the panna cotta in the freezer so that it goes faster. The gelatine loses its binding properties at low temperatures and you end up with a runny dessert.
The right shape If you have small dessert molds, you can use them. I usually use ones with a diameter of 9 cm. If you don't have suitable molds, use a muffin tray instead.
Shelf life Strawberry panna cotta will keep for about five days in the fridge if well wrapped. However, the consistency changes from creamy to rubbery over time. That's why I recommend that you eat the dessert within two to three days at the most. By the way, I keep the balsamic strawberries separate from the cream castle and only add them on top shortly before serving.
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Ingredients for 5 servings
For the panna cotta:

500 ml cream

1 packet of gelatine (white, 5 sheets)

50 g sugar

½ vanilla pod (the pulp)
For the balsamic strawberries:

250 g strawberries

1 tbsp balsamic vinegar

1 tbsp agave syrup (alternatively: honey or maple syrup)
To serve

Balsamic cream

Mint (or lemon balm)
Preparation
Soak the gelatine in a little water.

Put the cream and sugar in a saucepan. Scrape out the vanilla pod and add the pulp. Bring the sweet vanilla cream to the boil. Then remove it from the heat.

Squeeze out the soaked gelatine leaves and stir them into the cream.

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