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Blackberry-Basil Panna Cotta

 Blackberry-Basil Panna Cotta
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
6 ServingsPrep: 35 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • SAUCE:
  • 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

2 of 2

Blackberry-Basil Panna Cotta (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 panna cotta with 3 tablespoons sauce equals 734 calories, 41 g fat (26 g saturated fat), 159 mg cholesterol, 106 mg sodium, 73 g carbohydrate, 3 g fiber, 7 g protein.