Torta all'acqua e cocco

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile

balsamic vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is more accessible but less sweet

Preheat the oven to 400°F (200°C).

Hull and slice the strawberries, then place them in a baking dish.

Sprinkle the strawberries with sugar and drizzle with balsamic vinegar.

Roast the strawberries in the oven for 20-25 minutes until soft and caramelized.

In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.

In a saucepan, combine heavy cream, sugar, and vanilla bean over medium heat until sugar dissolves, stirring occasionally.

Remove from heat and stir in the bloomed gelatin until fully dissolved.

Strain the cream mixture through a fine sieve into a bowl to remove the vanilla pod and any lumps.

Pour the cream mixture into serving glasses, filling them halfway.

Chill in the refrigerator for at least 4 hours until set.

Once set, top each panna cotta with roasted strawberries and a drizzle of their juices.

Serve chilled, garnished with fresh mint if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens