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Lemon Panna Cotta with Berries

 Lemon Panna Cotta with Berries
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
7 ServingsPrep: 25 min. + chilling


  • 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.

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Lemon Panna Cotta with Berries (continued)

Nutritional Facts: 1 serving with 1/4 cup berries (calculated without Amaretto) equals 382 calories, 30 g fat (19 g saturated fat), 116 mg cholesterol, 73 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now