|1||cup homogenized milk|
|2||cups heavy cream|
|1½||teaspoons vanilla extract|
|1||tablespoon unflavoured gelatine|
|2||tablespoons cold water|
|4||cups CO-OP GOLD 4-Berry Blend Frozen Fruit|
|1||cup CO-OP GOLD Premium Balsamic Vinegar of Modena|
|2||teaspoons vanilla extract|
|½||teaspoon coarse black pepper|
|1||sprig fresh mint|
Prep Time: 15 minutes
Chill Time: 4 hours
Cook Time: 20 minutes
Gather eight ½-cup ramekins or similar-sized mason jars. In a saucepan over medium heat, combine sugar, milk, cream, vanilla and orange zest. Separately, in a small saucepan, sprinkle gelatine over cold water. Let the gelatine mixture stand for five minutes. When the gelatine blooms, warm mixture over medium heat until melted. Add the melted gelatine mixture to the cream mixture. Strain into spouted container for ease of pouring. Distribute the mixture evenly among the ramekins. Chill for at least four hours or overnight before serving.
Combine all ingredients in a saucepan, bringing to a quick simmer. Strain out the berries and remove the mint sprig. Return the liquid to the pot and reduce by half. Add the berries to the liquid again. Chill before serving.
To serve, spoon the balsamic berry topping over the panna cotta and garnish with a mint leaf.