Serves 8 (in 8 oz. ramekins)
Prep time: 5 minutes
Cook time: 10 minutes
Inactive time: 4 hours to cool

1/4 c. water
3 1/2 tsp. powdered gelatin (2 little packets)
3 1/4 c. whipping cream
3/4 c. confectioners sugar
1 piece lemon rind (cut from lemon-make sure there is no pith on it)
1 vanilla bean, split and scraped
2 c. strawberries, hulled and thinly sliced
1 1/2 tbsp. balsamic vinegar
1/2 tbsp. sugar
2 grinds cracked black pepper

Pour water in a small bowl. Add gelatin. Let sit for 5 minutes.

Place cream, sugar, lemon rind, and vanilla bean in a small saucepan. Heat for 5 minutes over medium-low and simmer, stirring occasionally. Whisk in gelatin for two minutes and make sure that it dissolves. Remove the vanilla bean and lemon rind.

Pour mixture into ramekins filling to 1/2 of the way full. Refrigerate for four hours, or until set. (This can be made the night before, just cover with plastic wrap)

30 minutes before serving, toss together the strawberries, balsamic, sugar and pepper in a bowl to combine. Toss occasionally while macerating. Spoon strawberry mixture over panna cotta, and serve.