Panna Cotta with Aged Balsamic

This rich yet strikingly easy-to-make dessert is mostly a vehicle for the delicate and delectable balsamic vinegar drizzled on top. This one’s an Alberto creation, from the earliest days of working with our dear producer, Sante Bertoni. We use our own extravecchio from Sante’s family at Acetaia Delizia Estense and fresh milk from Battenkill Valley Creamery in upstate New York.

Serves 6

2 sheets gelatin

½ cup whole milk

1½ cups heavy cream, divided

3 tablespoons granulated sugar

⅛ teaspoon kosher salt

⅓ whole vanilla bean, split

2 tablespoons aged balsamic vinegar, preferably at least ten years

1. Soak the gelatin in a small bowl of cold water until softened, about 5 to 10 minutes.

2. Meanwhile, whisk together the milk, 1 cup of the heavy cream, sugar, salt, and vanilla bean in a medium, heavy-bottomed saucepan and simmer until just shy of boiling.

3. Squeeze excess water from the gelatin and whisk into the hot milk mixture. Remove the pan from heat and strain through a chinois or a fine-mesh sieve into a bowl. Whisk in the rest of the heavy cream.

4. Divide the mixture among six ½-cup ramekins. Cover with plastic wrap and refrigerate 4 hours to set.

5. To serve, drizzle with high quality aged balsamic vinegar. Be as generous as you dare!

“Over 20 years, il Buco has introduced me to quail, fiore di zucca, morels, affogato, bomboloni, balsamic vinegar on panna cotta, and many many good friends.”

—MICHAEL KLAWANS