For the Panna Cotta:
16 ounces Real California fresh Mozzarella cheese
¼ ounce unflavored gelatin
2 tablespoons cold water
2 tablespoons lemon juice
2 teaspoons vanilla bean paste
½ teaspoon kosher salt
¾ cup powdered sugar, divided
¾ cup Real California heavy cream, divided
For the Topping:
2 cups red wine
½ cup granulated sugar
1 pound strawberries, stemmed and quartered
Pinch black pepper
For the Garnishes:
Pizzelles, Liège waffles, gingersnap cookies, brownies,
or other base
Black pepper
Finely grated lime zest
To make the Panna Cotta: Arrange Mozzarella cheese in cheesecloth and squeeze to remove any excess water. Set aside.
Place gelatin in a small bowl and sprinkle with cold water. Set aside to bloom.
In the jar of a high-powered blender, combine lemon juice, vanilla, salt, and ¼ cup powdered sugar. Add cheese and puree until smooth, scraping down the blender as necessary. Set aside.
In a small saucepan, heat ¼ cup cream until steaming. Add hot cream to bloomed gelatin, stirring to smooth any lumps. Add mixture to the blender and pulse to combine.
In the bowl of a stand mixer fitted with the whisk attachment, combine remaining ½ cup cream and remaining ½ cup powdered sugar, whipping to stiff peaks.
Transfer Mozzarella mixture to a large bowl and gently fold in whipped cream. Transfer entire mixture to a loaf pan or medium bowl and refrigerate until set, at least 4 hours.
To make the Topping: In a heavy bottomed saucepan over medium heat, combine wine and sugar. Bring to a boil, reduce to a simmer, and cook until sauce is slightly thickened, about 15 minutes.
Add strawberries and black pepper and continue to cook until thick and sticky, about 20 minutes. Set aside at room temperature until ready to use.
To plate: Arrange pizzelle or other base on a serving plate. Use a disher or ice cream scoop to arrange panna
cotta on top. Add topping and sprinkle with pepper and zest.
