Take your summer strawberries to a new height with this dairy-free, gluten-free and egg-free dessert. Panna cotta is the perfect sweet end to your meal, it is light and refreshing.
- Prep Time
- 4 ServingsServings
- 1 pound fresh ripe strawberries
- 2 tbsp sugar
- 1 ½ tbsp good quality aged balsamic vinegar
- ¼ cup soy milk or other milk alternative
- 1 ¼ tsp powdered gelatin
- 1 can (13.5 oz) regular coconut milk (you can use light but the result will be less creamy)
- 3 heaping tbsp sugar
- Pinch salt
- 3 oz good quality 70% bittersweet chocolate, finely chopped
- 1 tsp pure vanilla extract
Macerate the strawberries: Wash, stem, hull and roughly chop the strawberries and place in a large, non-reactive bowl. Sprinkle with the sugar and balsamic vinegar and mix well. Set aside at room temperature, stirring occasionally, until the strawberries soften and release their juices, at least one hour and up to 3 hours. (If you are preparing the dessert in advance, refrigerate the balsamic strawberries at this point and let them come to room temperature before serving.)
Make the panna cotta: Spray four ceramic ramekins lightly with flavorless cooking oil spray. Set aside.
Place the soy milk in a small saucepan and sprinkle the gelatin over it. Allow the mixture to stand at room temperature until the gelatin has softened and absorbed the liquid, about 10 minutes.
In the meantime, combine the coconut milk, sugar and salt in a medium saucepan and bring just to a boil. Remove the pan from the heat, add the chopped chocolate and let it sit for a minute until the chocolate has softened. Whisk the chocolate mixture until smooth.
Gently heat the gelatin mixture over low heat, stirring frequently, until the gelatin has just dissolved and the mixture is liquid. Pour the gelatin mixture into the chocolate mixture and whisk until well blended.
Pour the finished mixture into a 4-cup measuring cup with a pour spout and divide evenly among the prepared ramekins. Allow the mixture to cool to room temperature, then cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
To serve, dip each ramekin into boiling water for a few seconds, then quickly invert onto a serving plate. Top generously with the strawberries and balsamic sauce and serve immediately. Enjoy!