Ricotta Panna Cotta With Basil Balsamic Strawberries
- Panna Cotta: In a small bowl, soften the gelatin in cold water. Combine 1 cup of the cream, icing sugar and vanilla bean in a small pot. Bring to a boil and remove from the heat. Add the gelatin and stir to dissolve. Remove the vanilla bean and scrape the seeds into the cream.
- Stir the remaining cream and ricotta. Pour into 8 5 - oz ramekins. Chill for at least 2 hours or up to overnight. Dip each ramekin into hot water, loosen with a knife and turn out onto individual plates.
- Basil Balsamic Strawberries: Hull and cut the strawberries into quarters. Toss with the remaining ingredients.