Cool, creamy and pretty as a picture, this luscious Italian dessert is elegant enough for the fanciest dinner party. Instead of using ramekins, pour into cocktail glasses and chill for a dressier look. Mariela Petroski - Helena, Montana
- 1 envelope unflavored gelatin
- 1-1/3 cups half-and-half cream
- 2 cups heavy whipping cream
- 1/3 cup honey
- 1 teaspoon grated lemon peel
- Dash salt
- 2/3 cup each fresh blackberries, blueberries and raspberries
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 tablespoon Amaretto, optional
- In a small saucepan, sprinkle gelatin over half-and-half; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the whipping cream, honey, lemon peel and salt. Cook and stir until blended. Pour into seven 6-oz. ramekins or custard cups.
- Cover and refrigerate for at least 5 hours or until set. In a small bowl, combine the berries, sugar, lemon juice and Amaretto if desired. Cover and refrigerate for at least 30 minutes. Unmold panna cotta onto dessert plates; serve with berry mixture. Yield: 7 servings.
Originally published as Lemon Panna Cotta with Berries in Simple & Delicious May 2010, p33
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Jan. 9, 2011
"Our guests loved it and asked for the recipe. I served it in goblets with the fruit on top. Very good."