Panna Cotta

For Father's Day, I was to make a dessert. I have been wanting to try Panna Cotta and this was the perfect time. It was a hit! It was served with your choice of blueberries or strawberries. I was surprised at how tasty the Strawberries in Balsamic Vinegar was.
Panna Cotta
1 envelope gelatin
1 1/2 cups half and half
1 cup heavy cream
1/2 cup sugar
1 vanilla bean
In a small bowl, mix together the gelatin and 1/2 cup of the half and half. In a saucepan, combine the remaining half and half, heavy cream and sugar. Slice the vanilla bean in half and scrape out the seeds. Add the seeds and the pad to the cream mixture and heat to a simmer (206 degrees F). Remove from the heat and remove the pod. Whisk in the gelatin mixture until the mixture is smooth. Strain into a large measuring cup. Pour into ramekins and chill for 4 hours. To unmold, set the ramekins in a pan of warm water for 5 to 10 seconds. Loosen the edges with a knife. Serve with fruit topping. Makes 6 servings, depending on the ramekin size.

Blueberry Sauce
1 cup water
1 cup sugar
2 1/2 cups blueberries
1 teaspoon vanilla extract
1 teaspoon balsamic vinegar
Mix sugar and water in a saucepan, bring to a boil and reduce by half, stirring frequently. Coarsely chop blueberries in a food processor. Add the blueberries and vinegar to the sugar mixture and chill. This makes a lot. Use the leftovers for pancakes or serve with hot biscuits.

Strawberries and Balsamic Vinegar
1 pint strawberries, chopped
2 tablespoons balsamic vinegar
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper
Mix together and let stand at room temperature for 1 hour.