A Colorful Panna Cotta
Yield: Serves 4
Total time: 4 Hours, 35 Minutes
Prep Time -on: 35 Minutes
Total: 4 Hours, 35
-6 tablespoons Sonoma Farm Strawberry Balsamic
-11 tablespoons 2% reduced-fat milk, divided
-1/2 cup half-and-half
-1/3 cup sugar
1/4 teaspoon salt
-1 3/4 teaspoons unflavored gelatin
-1 1/2 cups reduced-fat buttermilk
1. Mix 3 tablespoons strawberry balsamic, 1/2 cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer over medium heat (do not boil). Remove pan from heat; cover and let stand 20 minutes. Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes. Return half-and-half mixture to medium heat; cook for 1 minute or until very hot. Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute). Stir in buttermilk and 3 tablespoons strawberry balsamic. Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray. Cover and refrigerate for 4 hours.
2. Run a knife around outside edges of panna cotta. Place a plate upside down on top of each cup; invert onto plate.