"As a fan of the television show 'Molto Mario,' " writes Melissa Raney Davidson of Upper Arlington, Ohio, "I was excited to have the opportunity to dine at one of chef Mario Batali's restaurants while I was in New York on business. The dinner I had at Pó in Greenwich Village was wonderful, and the panna cotta dessert was light and smooth — truly one of the best I've ever had."
The restaurant is under new ownership now, but they still serve a similar dessert. Here is chef Mario Batali's recipe.
Recipe information
Yield
Makes 6 servings
Ingredients
Panna cotta
Strawberries
Preparation
For panna cotta:
Step 1
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
For strawberries:
Step 2
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.
