Brown Sugar Panna Cotta with Balsamic Louisiana Strawberries – Serves 6

1 cup balsamic vinegar
1 tsp. lemon zest
3 Tbsp. sugar
1 pt. fresh Louisiana strawberries

1. Bring the balsamic vinegar, lemon zest and sugar up to a boil. Reduce the heat and allow it to simmer until it coats the back of a spoon.

2. Rinse the berries and cut off the stems.

3. Cut the strawberries in half and place them in a bowl.

4. Pour the warm balsamic mixture over the berries and toss to coat.

5. Cover and chill the berries until ready to serve—this can be done a few hours in advance.

1 packet (1 Tbsp.) unflavored gelatin
2 Tbsps. cold water
3 cups whole milk or half and half
1/3 cup light brown sugar
1 vanilla bean
1 Tbsp. pure vanilla extract

1. Combine the unflavored gelatin and cold water in a microwave safe dish and heat for a few seconds to dissolve.

2. In a heavy saucepot, bring the milk, sugar and vanilla bean up to a simmer, stirring to prevent scorching and to make sure all the sugar has dissolved.

3. Turn off the heat and remove the vanilla bean.

4. Whisk the dissolved gelatin and vanilla extract into the milk mixture.

5. Split the vanilla bean lengthwise and scrape the seeds into the mixture.

6. Spray six (4-oz.) ramekins with nonstick cooking spray.

7. Pour the warm panna cotta mixture into the prepared ramekins, cover and chill for at least 4 hours. This can be made a day ahead.

8. To serve, dip ramekins one at a time into hot water and run a knife around the edge.

9. Invert the ramekin over a serving dish to release the panna cotta. Top with Balsamic Louisiana Strawberries and serve.