Balsamic vinegar panna cotta

Silky, creamy, and effortlessly elegant, panna cotta is one of Italy’s most beloved desserts—a spoonful of pure indulgence. But when we drizzle it with our Chocolate Infused Balsamic Vinegar, this classic treat is transformed into something unforgettable.

Chocolate Infused Balsamic Vinegar front of 8.5oz bottle

Ingredients

Serves:4

Imperial Metric

0.1 oz gelatine in sheet or 2 tablespoon granulated gelatine
1 ½ cups heavy cream
¼ cup + 1 ½ tablespoons granulated sugar
Vignoli Chocolate Infused Balsamic Vinegar to taste

3 grams gelatine in sheet or 2 tablespoon granulated gelatine
375 grams heavy cream
50 grams granulated sugar
Vignoli Chocolate Infused Balsamic Vinegar to taste

Preparation

Imperial Metric

Prepare the gelatin. Follow the instructions on the package to rehydrate the gelatin.
Cook the panna cotta. Pour the heavy cream into a nonstick saucepan. Add the sugar and bring to a gentle boil over low heat, stirring constantly.
Add the gelatin. Stir the gelatin into the hot cream-and-sugar mixture until completely dissolved.
Cool and refrigerate. Divide the mixture into 4 individual glass molds, using a funnel if needed. Cover with plastic wrap and let cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Garnish the panna cotta. Let the panna cotta sit at room temperature briefly to avoid serving it too cold. Pour a generous amount of Vignoli Chocolate-Infused Balsamic Vinegar on top.
Finish and serve. Sprinkle with a little freshly ground tonka bean and serve.

Prepare the gelatin. Follow the instructions on the package to rehydrate the gelatin.
Cook the panna cotta. Pour the heavy cream into a nonstick saucepan. Add the sugar and bring to a gentle boil over low heat, stirring constantly.
Add the gelatin. Stir the gelatin into the hot cream-and-sugar mixture until completely dissolved.
Cool and refrigerate. Divide the mixture into 4 individual glass molds, using a funnel if needed. Cover with plastic wrap and let cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Garnish the panna cotta. Let the panna cotta sit at room temperature briefly to avoid serving it too cold. Pour a generous amount of Vignoli Chocolate-Infused Balsamic Vinegar on top.
Finish and serve. Sprinkle with a little freshly ground tonka bean and serve.

For this recipe you need

Chocolate Infused Balsamic Vinegar

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