Some friends recently invited me to a “Foodie/Tasting Night” at their photography gallery.  One of the featured tastings was Cavedoni Balsamic Vinegar imported from Italy.  I sipped a half dozen different vinegars from tiny tasting cups, including one that was infused with truffles and another that had been aged for 100 years. The vinegars were dark and syrupy and each had its own interesting and complex flavors.

We got to talking about food (of course) and one thing led to another and the folks at Cavedoni gave me some vinegars to experiment with. I found that Il Caratello, one of their most popular vinegars, was exceptionally good with my favorite dinner party dessert – vanilla panna cotta with balsamic strawberries.  It’s also great on salads, roasted veggies, or for dipping bread. Cavedoni generously offered to provide 6 bottles of Il Caratello balsamic vinegar for a Panning The Globe giveaway. It’s easy to enter by filling out the Rafflecoptor form after the recipe.  Happy Holidays!


Panna Cotta is a delicious, quick and easy classic Italian dessert.  This version is flavored with pure vanilla extract plus freshly scraped vanilla seeds from a vanilla bean.


Vanilla beans are an expensive indulgence.  If you want to get a little extra mileage from your vanilla bean after you’ve scraped out the seeds, you can soak it in a mini bottle of bourbon or vodka for a month or more to make homemade vanilla extract or you can bury it in sugar to make vanilla sugar.

vanilla-from-the bean

This recipe is a minimally-tweaked adaptation of Ina Garten’s Panna Cotta with Balsamic Strawberries recipe.  I’ve seen many similar recipes for panna cotta and balsamic strawberries by other chefs, but I particularly love Ina Garten’s version because she adds black pepper to the berries and it’s surprisingly good!


One of the many great things about this recipe is that much of the prep work can be done well in advance of your dinner.  The panna cotta is mixed and poured into ramekins and chilled over night or for up to two days.


 You can cut up the strawberries a few hours ahead.  Then a half hour before serving, mix them with balsamic, sugar and pepper.  Transfer the panna cottas to dessert plates and just before serving, top the them with macerated strawberries and garnish with a sprig of mint.


The sweet and sour tanginess of the balsamic strawberries is a wonderful compliment to the creamy vanilla panna cotta.


The gorgeous presentation and winning combination of sweet, tangy, peppery and creamy make for a deliciously exciting finale for a great meal.

Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
The perfect make-ahead dessert for a special dinner. Creamy vanilla panna cotta with tangy balsamic strawberries
  • Panna Cotta
  • 1 packet plus 1 teaspoon unflavored gelatin powder (3 teaspoons)
  • 3 cups heavy Cream
  • 2 cup plain whole milk yogurt
  • 1½ teaspoons pure vanilla extract
  • 1 vanilla Bean, sliced down the middle
  • ¾ cup sugar
  • Balsamic Strawberries
  • 4 pints fresh strawberries (8 cups) washed, stemmed and sliced
  • 5 tablespoons balsamic Vinegar
  • 2 tablespoons sugar
  • ½ teaspoon fresh ground black pepper
  • Optional Garnish
  • Fresh mint or basil sprigs
  1. Note: You'll need 8-10 (6-8-ounce) ramekins for molding the panna cottas (or if you prefer, you can use large glasses for molding and serving the panna cottas)
  2. Put 4 tablespoons cold water into a small bowl. Sprinkle gelatin on top and stir to combine. Set aside.
  3. In a large bowl whisk together 1½ cups of the cream with the yogurt and vanilla extract. With a small knife, scrape the seeds from the two halves of the vanilla bean and add them to the mixture.
  4. In a small pot, heat the other 1½ cups of cream with ¾ cup sugar, over medium heat, stirring, until it just starts to simmer and the sugar melts. Remove from the heat. add the gelatin and stir to dissolve. Pour the hot cream-gelatin mixture into the cold mixture and whisk to combine. Ladle about 4 ounces into each ramekin or glass. Put in the fridge, uncovered, until fully cooled. Cover with plastic wrap and refrigerate overnight or for up to two days.
  5. A half hour or so before serving, mix sliced strawberries with balsamic vinegar, 2 tablespoons sugar, and black pepper. Set aside at room temperature for at least 30 minutes and up to an hour. Unmold the panna cottas by running a small knife around the inside of each ramekin a few times to loosen them. Tilt them onto dessert plates. Just before serving, cover them with strawberries and balsamic sauce. Add mint or basil sprigs, if you like. If using glasses just add the macerated strawberries and garnish just before serving. Enjoy!


If you’re interested in purchasing imported Cavedoni vinegars, you can find them on the Cavedoni website or from Panning The Globe’s Amazon Store Or you might win a bottle by entering the giveaway below!


Fill out the Rafflecoptor form below for a chance to win a bottle of this delicious gourmet balsamic vinegar, handmade in Modena, Italy by one of the worlds oldest producers of balsamic vinegar.  Cavedoni is generously giving away 6 bottles of Il Caratello.  Once the giveaway has ended, 6 winners will be chosen at random.  If you win, I’ll contact you via email to get your mailing addresses and the folks at Cavedoni will ship your prize right away. Good Luck!

a Rafflecopter giveaway


Read below or add a comment...

  1. Suzy says:

    Balsamic vinegar adds that missing sweetness sometimes that canned tomatoes need.

  2. anne hill says:

    i have seen a similar recipe using balsamic vinegar & strawberries. i think i would stick with a recipe like this – however its also good on a spinach salad with strawberries.

  3. Kristen M says:

    This looks amazing. I love reducing balsamic vinegar when sauteing chard or cooking Brussels sprouts. I don’t use it often enough, and often forget that it pairs well with desserts!

  4. Katt Lewis says:

    I’ve never cooked with balsamic vinegar, but if I’m going to start, might as well start with the best. I’m intrigued by this vanilla panna cotta recipe.

  5. Marian Dioguardi says:

    Poured over Parmigiano Reggiano bite size chunks as an appetizer.

  6. Kristen says:

    I love balsamic on salads as it adds both tang and sweetness, especially if it’s reduced a bit! I’d love to try this vinegar!

  7. Susie says:

    I love a splash of balsamic as a finishing touch for my minestrone.

  8. Claudia says:

    They had a tasting at Marty’s tonite! Their vinegars were outstanding, especially the truffle one. I use balsamic vinegar on salads and cooked greens all the time, but I can’t wait to try this dessert. Any suggestions for using the truffle balsamic?

  9. Lorena Keech says:

    I have only had balsamic on greens, so this recipe is intriguing. I’ll be trying it soon.

  10. Deb says:

    Iv’e always wanted to make panna cotta and now I will. The balsamic strawberries sound divine.

  11. tcmary says:

    I love to use Balsamic to perk up and spark my greens and all my veggies. Try it on carrots and/or parsnips

  12. Since moving back to the US from Italy it’s been really hard to find authentic Italian foods with which to cook and this balsamic looks really wonderful.

    I’d love to give it a go in some of my more authentic Italian recipes.

  13. Cynthia C says:

    I drizzle a little balsamic on my lentil soup.

  14. Sheila says:

    I’m a fan of panna cotta and typically use the version in Joy of Cooking. I will have to try this recipe. And you can’t go wrong with strawberries with good balsamic for a simple finish to a special dinner. I always enjoy seeing what you’re cooking.

  15. Margie Perse says:

    Who could not love this recipe. I love panna cotta and Caratello balsamic sounds like perfection.
    Thanks, Lisa, another hit.

  16. Ina and Balsamic – delish.

  17. deana c says:

    I make an awesome salad with balsamic, just very thin cut spinach, thin sliced mushrooms, shaved parmesean and olive oil and balsamic vinegar.

  18. Carolyn says:

    I love making vinaigrette with balsamic and I use it for desserts.

  19. Meryl says:

    I use it in salad dressings, and would also like to try a recipe for Balsamic Chicken.

  20. Kyl Neusch says:

    over Parmigiano Reggiano

  21. Patricia Venable says:

    This recipe sounds like a great way to start my cooking experiences with balsamic vinegar other than that I have only used it as a salad dressing. I do love the flavor.

  22. I love balsamic glazed wings! So yummy and sweet and tangy.

  23. MattB says:

    Balsamic literally goes with anything!!!! yummmmmmm

  24. Ellen Goodman says:

    I love balsamic vinegar

  25. Micholas Cage says:

    Please let me win

  26. Chris Ingalsbe says:

    I like balsamic on caprese salad.

  27. Terri P says:

    I love cooking with balsamic vinegar and fresh fruits!

    Terri P
    pr4gatheringroses AT gmail DOT com

  28. Pam O says:

    I have never cooked with Balsamic before, but I love dishes with it when we eat out.

  29. kelly mcgrew says:

    i love reducing it down to a glaze and topping meals, watermelon, tomato salad, etc.

  30. Amanda S. says:

    Love it with salads! One of my favorites

  31. joseph gersch says:

    i like roasting veggies with balsamic vinegar

  32. jennifer says:

    Making this for Christmas, thanks for this recipe.

  33. Christine says:

    use it in salad dressings

  34. Laurie Emerson says:

    I love using it in salad dressings as well as marinating my fish and steak in it.

  35. Beth R says:

    I’ve used balsamic vinegar on chicken and also on salads.

  36. Karrie Millheim says:

    I love to use in salads

  37. Mary-Elise says:

    Just made this for Christmas Eve and it was a hit! So simple and so divine. The pepper was a total surprise. Thanks Lisa.

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