Patriotic Panna Cotta

Happy 4th of July everyone! I have always wanted to make panna cotta, and so, I did. This italian dessert is perfect for a hot summer day, I added some festive touches for the 4th with the strawberries and blueberries.  
I adapted my recipe from Ina Garten's Panna Cotta with Balsamic Strawberries. Panna cotta  is very creamy , yet light and refreshing. It is also very versatile.

Patriotic Panna Cotta
adapted from Ina Garten's Panna Cotta with Balsamic Strawberries

• 1/2 packet (1 teaspoon) unflavored gelatin powder
• 1 1/2 tablespoons cold water
• 1 1/2 cups heavy cream, divided
• 1 cup plain whole-milk yogurt
• 1 teaspoon pure vanilla extract
• 1/2 tablespoon vanilla bean paste
• 1/3 cup sugar, plus 1 tablespoon
• 2 pints (4 cups) sliced fresh strawberries
• 2 1/2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1 cup fresh blueberries

In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and chill overnight.

Combine the strawberries, balsamic vinegar , 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.

To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekinquickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and sprinkle with the balsamic strawberries and blueberries. Enjoy.