Recipe courtesy of Chef Kelly Steinmetz Flying Fork Cafe and Bakery, Paonia, Colo.
Makes 12-14 4-ounce portions
1/2 ounce cold water
1/2 ounce rose water
1 envelope unflavored gelatin
3 cups heavy cream, divided
1 cup sugar
1 vanilla bean, just the paste from inside
14 ounces mascarpone
1 container strawberries, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
For the panna cotta, combine water, rose water and gelatin. Set aside. Heat and stir 1 cup heavy cream, the sugar and vanillabean paste, until the sugar dissolves. Strain into the gelatin
mixture and stir to dissolve. Add in and mix the mascarpone and 2 remaining cups heavy cream to the gelatin-and-cream mixture. Pour into 4-ounce ramekins and refrigerate overnight.
Toss strawberries, vinegar, sugar and pepper in a large bowl to combine. Let stand for a minimum of 30 minutes. Strain and spoon strawberries over panna cotta.