Bay Leaf Panna Cotta With Strawberries, Balsamic And Black Pepper By Chef Chris Cosentino

1. 1

   Spray eight 4-ounce tin ramekins with cooking spray. Place them on a baking sheet and set it in the KitchenAid(R) Multi-Door Refrigerator to chill.

2. 2

   In a small mixing bowl, pour 1 cup of heavy cream over gelatin and set aside. In a medium saucepan, combine the remaining cream, milk, sugar, bay leaves, lemon peel and vanilla pod. Bring the mixture to a boil, stirring gently. Remove from heat, cover and let steep for 10 minutes. Uncover and remove the bay leaves, lemon peel and vanilla pod. Pour this cream mixture into a bowl with gelatin and whisk until the gelatin has dissolved. Strain through a fine mesh sieve and pour into your prepared 4-ounce tin ramekins. Chill in the Multi-Door Refrigerator until set, about 4 hours. In a small bowl, toss strawberries with a splash of lemon juice and extra virgin olive oil.

3. 3

   To serve, flip the tin ramekin onto a dessert plate; then poke a small hole in the bottom (which is now the top) with a paring knife. Place a tablespoon of strawberries on the side; then drizzle with balsamic vinegar and extra virgin olive oil. To finish, grind a bit of black pepper, and then serve.

* Per serving · 4 servings · Values may vary.