Desserts > Dessert Presentation > Plating Techniques > Sauce Swirls (Techniques and Examples)

Vanilla Panna Cotta with Balsamic Glaze Drizzle

Elevate a classic vanilla panna cotta with a contrasting balsamic glaze drizzle. The acidity of the balsamic vinegar cuts through the richness of the panna cotta, creating a balanced and sophisticated dessert.

Prep Time
25 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 500 ml Heavy Cream
  • 75 g Sugar
  • 1 tsp Vanilla Extract
  • 7 g Gelatin Powder
  • 30 ml Cold Water
  • 100 ml Balsamic Vinegar

Prepare the Panna Cotta

Sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for 5-10 minutes. This process hydrates the gelatin and ensures it dissolves properly. In a saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring until the sugar is dissolved. Do not boil.

Dissolve the Gelatin

Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved. Stir in the vanilla extract.

Chill the Panna Cotta

Pour the panna cotta mixture into individual serving glasses or ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is set.

Make the Balsamic Glaze

Pour the balsamic vinegar into a small saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until the vinegar has reduced by about half and has thickened into a syrupy consistency (about 15-20 minutes). Be careful not to burn it. Let the glaze cool slightly before using.

Plating the Panna Cotta

If using ramekins, gently loosen the edges of the panna cotta with a knife. Dip the bottom of the ramekin briefly in warm water to help release the panna cotta. Invert the panna cotta onto a serving plate.

Drizzle with Balsamic Glaze

Using a spoon or a squeeze bottle, drizzle the balsamic glaze over the panna cotta. For a delicate effect, create thin, even lines. For a more artistic look, allow the glaze to drip randomly down the sides of the panna cotta.

Garnish and Serve

Garnish with fresh berries (strawberries, raspberries, or blueberries work well), a sprig of mint, or a sprinkle of toasted nuts. Serve chilled.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 250 kcal; Protein: 3g; Fat: 20g; Carbohydrates: 15g. This is an estimate and can vary based on ingredient brands and preparation methods.

Other Important Considerations for Nutrition

This dessert is relatively high in fat and sugar. Consume in moderation as part of a balanced diet. Using low-fat cream can reduce the fat content.

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FAQ

  • Can I use agar-agar instead of gelatin?

    Yes, you can substitute agar-agar for gelatin. Use about half the amount of agar-agar as gelatin. Bloom the agar-agar in cold water and then boil it in the cream mixture until dissolved.
  • How can I prevent a skin from forming on the panna cotta while chilling?

    Press plastic wrap directly onto the surface of the panna cotta to prevent a skin from forming.
  • Can I add other flavorings to the panna cotta?

    Yes, you can add other flavorings such as citrus zest (lemon, orange), almond extract, or coffee extract.