I love the simple taste and creaminess of panna cotta and decided to try this dessert with some fresh berries and basil from the farmers market. My family really enjoyed it.—Karen S. Shelton, Collierville, Tennessee
- 2 cups heavy whipping cream
- 2 cups half-and-half cream
- 3/4 cup sugar
- 2 envelopes unflavored gelatin
- 2 teaspoons grated lemon peel
- 1-1/2 teaspoons vanilla extract
- 2 cups fresh blackberries or frozen blackberries
- 1 cup sugar
- 1 cup blackberry wine or ruby port wine
- 1/4 cup minced fresh basil
- 2 tablespoons cold butter
- Additional blackberries and fresh basil, optional
- In a small saucepan, combine the heavy cream, half-and-half cream and sugar. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Remove from the heat; stir in lemon peel and vanilla.
- Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate for at least 4 hours or until set.
- For sauce, in a small saucepan, combine the blackberries, sugar and wine. Bring to a boil; cook until mixture is thickened and reduced to about 1-1/4 cups. Remove from the heat; stir in basil and butter. Cool to room temperature.
- Unmold panna cotta onto dessert plates; serve with sauce. Garnish with additional blackberries and basil if desired. Yield: 6 servings.
Originally published as Blackberry-Basil Panna Cotta in Taste of Home June/July 2011, p48
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