Lemon Panna Cotta with Berries Recipe

4.5 1 3
Lemon Panna Cotta with Berries Recipe
Lemon Panna Cotta with Berries Recipe photo by Taste of Home
Publisher Photo

Lemon Panna Cotta with Berries Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 382 calories, 30g fat (19g saturated fat), 116mg cholesterol, 73mg sodium, 25g carbohydrate (21g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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

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MY REVIEW
quiltingmontana User ID: 1086689 121419
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."

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