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© Meredith Corporation. All rights reserved. Used with permission.
(2 (6 ounce servings))
In a heatproof 2-cup glass measure, sprinkle gelatin over cold water. Let stand for 3 minutes to soften. If using, halve the vanilla bean and, using a small sharp knife, scrape the seeds from the pod into the measuring cup; add the pod. Place the cup in a saucepan of simmering water. Cook and stir over medium heat until gelatin is dissolved. Remove from heat. Stir in half-and-half and 2 teaspoons sugar; stir until the sugar is dissolved. Let stand at room temperature for 30 minutes.
Remove the vanilla bean pod and stir the mixture. Pour into two 6-ounce glasses or 6-ounce custard cups. Cover and chill for at least 8 hours or until firm.
About 1 hour before serving, combine vinegar and the remaining 1 teaspoon sugar in a small bowl. Add strawberries, tossing to coat. Cover and chill, tossing the strawberries occasionally. Drain the strawberries before serving. To serve, spoon the strawberries over the panna cotta.