Topping Variations :

Strawberries and Balsamic Vinegar

2 (1-pint) baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Toss strawberries, balsamic vinegar, sugar, and pepper in a large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over and around the panna cotta and serve.

Cranberry-Orange Sauce

3/4 cup fresh orange juice
1/4 cup fresh or unthawed frozen cranberries
1 1/2 tablespoons sugar

In a small saucepan simmer orange juice, fresh or frozen cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes. In a blender, puree mixture until smooth (use caution when blending hot liquids). Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids. Cool sauce. Sauce may be made 2 days ahead and chilled, covered. Spoon Cranberry-Orange Sauce over and around the panna cotta and serve.


Blueberry Sauce

1 cup water
1 cup sugar
2 1/2 cups fresh blueberries
1 tablespoon vanilla extract
1 teaspoon balsamic vinegar

In a saucepan over medium heat, combine water and sugar. Stir and cook until sugar dissolves. Increase heat to medium-high and bring to a slow boil; continue cooking, stirring occasionally, until mixture is reduced by half. Remove from heat and stir in balsamic vinegar.
In a food processor or blender, add blueberries and process until a chunky puree. Add blueberries puree into the hot syrup. Cover and refrigerator until ready to serve.
When ready to serve, spoon Cranberry-Orange Sauce over and around the panna cotta and serve.