After four hours in the fridge, a vanilla panna cotta gets a teaspoon of Granhota’s Muscat Balsamic Vinegar, rich and aromatic after two years in oak, whose notes of vanilla, cooked wine and honey mingle with fresh raspberries.
Serves 4 · 20 min + 4 h chilling
- Soak 3 gelatin sheets (6 g) in cold water for 5 minutes.
- Heat 2 cups (500 ml) heavy cream with 1/4 cup (50 g) sugar and a split vanilla bean until just simmering, then remove from the heat.
- Squeeze out the gelatin, stir it into the hot cream until dissolved and pour into 4 glasses.
- Chill for at least 4 hours, until set.
- Just before serving, top each panna cotta with a few fresh raspberries and 1 tsp of the Muscat balsamic.
The star of this recipe: Muscat Balsamic Vinegar, by Granhota.
