Panna Cotta with Strawberry Balsamic Compote

nomnompaleo:

Panna Cotta with Strawberry Balsamic Compote by Michelle Tam http://nomnompaleo.com

As a child, my love for sweets was indiscriminate. I had no standards; if it was sugary, I figured it belonged in my mouth. I am, after all, the girl who used to go to bed with a sticky plastic bag of sugary drink mix powder next to my pillow.

But with age comes wisdom—and a better-developed palate. I’m turning 40 this year, and after a lifetime of mindless dessert consumption, I’ve actually become one picky mother. These days, I rarely indulge in sweets—and only when it meets my demanding standards. If I’m going to treat myself to something that’s less than healthy (and let’s face it: dessert ain’t health food), it better knock my socks off.

Homemade panna cotta is one indulgence that fits the bill. Offering up  spoonfuls of silky sweetness at the end of a meal, this Italian gelled cream custard has long been one of my favorites. Panna cotta is incredible all by itself, but a dollop of tangy fruit sauce makes it truly special. And what better topping than the classic combination of fresh strawberries and balsamic vinegar?

Panna Cotta with Strawberry Balsamic Compote by Michelle Tam http://nomnompaleo.com

This recipe calls for just a handful of ingredients, but the quality and ratio of the components are critical to a good panna cotta. Let me be painfully frank: Too many people are making mediocre panna cotta. Some of the offenses I’ve seen? Overly sweet custards or toppings, poor quality cream/nut milk, and incompatible and overpowering toppings.

But the worst infraction of all? Adding too much gelatin. Yes, gelatin’s important for gut and joint health — but I’d much rather down a mug of steaming bone broth rather than chew on rubbery, over-gelatinized panna cotta. Pro tip: If you can hold a bowl of panna cotta upside down over your head with nary a care about messing up your beautifully coiffed head of hair, you used too much gelatin in your dessert. (Or you’re a total slob. Or both.)

Made properly, a panna cotta should be fragile and quivery in texture. This creamy dessert should collapse in on itself when you pierce the surface with your spoon, allowing the fruity sauce and slippery custard to mix and marry.

Panna Cotta with Strawberry Balsamic Compote by Michelle Tam http://nomnompaleo.com

Panna Cotta with Strawberry Balsamic Compote by Michelle Tam http://nomnompaleo.com

Now: who’s ready to make panna cotta? 

Here’s what to gather to make 4 servings: 

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