Bay Leaf Panna Cotta with Balsamic Black Pepper Strawberries
Silky bay leaf-infused panna cotta with a 10-minute steep for depth, topped with fresh strawberries tossed in aged balsamic and cracked black pepper. The custard chills for 4 hours until set, then garnished with vanilla seeds for visual contrast and aromatic complexity.
Ingredients
- 3 ⅓ cup heavy cream
- 1 tablespoon gelatin powderagar agar1 teaspoon per tablespoonvegan
- 1 cup milk
- ¾ cup granulated sugar
- 3 fresh bay leaf, bruiseddried bay leaf1 per 3 fresh
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- 1 lemon, rind peeled into strips
- 1 vanilla bean pod, split lengthwise, seeds scraped
- 16 fresh strawberry, stems removed, green tops chopped
- 1 tablespoon freshly ground black pepper
- 1 tablespoon aged balsamic vinegarred wine vinegar1:1
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Instructions
- 1
Peel lemon rind into 3 strips into a medium non-reactive saucepan. Bruise bay leaves with knife back and add to saucepan.
- 2
Split vanilla bean pod lengthwise, scrape seeds out, and set aside.
- 3
Pour half the milk into a measuring cup. Add remaining milk to saucepan. Sprinkle gelatin powder into milk in measuring cup and let bloom.
- 4
Add heavy cream, vanilla beans, and pods to saucepan. Place on medium heat and stir gently.
- 5
Bring to a light simmer and add gelatin mixture. Pour hot milk back into measuring cup to rinse out remaining gelatin.
- 6
Turn off heat, stir to combine fully, cover, and let steep for 10 minutes.
- 7
Add granulated sugar and dissolve. Strain through fine-mesh sieve using ladle to remove vanilla pod bits and unmelted gelatin.
- 8
Pour strained mixture into 4oz ramekins on a baking sheet. Sprinkle residual vanilla seeds on bottom of each ramekin.
- 9
Tap sides lightly to remove bubbles. Refrigerate until set, about 4 hours.
- 10
Remove strawberry stems, chop off green tops, and cut each into six wedges.
- 11
Toss strawberries with aged balsamic vinegar and freshly ground black pepper. Spoon over panna cotta when slight film forms on custard surface and serve.
Tips
Bruise bay leaves to release their oils and maximize flavor infusion during the 10-minute steep.
Use a non-reactive saucepan to prevent lemon rind and balsamic from reacting with metal.
Blooming gelatin prevents lumps and ensures smooth texture.
Good to Know
Covered in refrigerator up to 3 days. Do not freeze.
Prepare through step 8 and chill overnight. Top with strawberries just before serving.
Serve chilled in ramekins. Can unmold by running thin knife around edge and inverting onto plate if desired.
Common Mistakes
Do not skip blooming gelatin to avoid lumps and grainy texture.
Do not overheat mixture to avoid curdling cream.
Do not skip the fine-mesh straining to avoid grittiness from unmelted gelatin.
Substitutions
Vegan Options
General Alternatives
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