Looking for something new to end meals? Panna cotta, Italian for "cooked cream," is a silky dessert that’s often flavored with vanilla. This delicious version from Mary Bergfeld of Eugene, Oregon features a sweet berry-wine sauce you won’t soon forget!
- 1 envelope unflavored gelatin
- 3 cups whole milk
- 1/3 cup sugar
- 1/2 teaspoon almond extract
- 1 cup water
- Sugar substitute equivalent to 1/2 cup sugar
- 2 cups frozen unsweetened mixed berries
- 1/2 cup port wine or grape juice
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar until dissolved. Stir in extract.
- Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate until set.
- Meanwhile, in a small saucepan, bring water and sugar substitute to a boil. Add the frozen berries and wine or juice; return to a boil. Reduce heat; simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Discard seeds.
- Return juice to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce is reduced to 3/4 cup. Transfer to a bowl; cover and refrigerate until chilled.
- Unmold panna cotta onto dessert plates. Serve with sauce and fresh berries. Yield: 6 servings.
Originally published as Panna Cotta with Mixed Berries in Light & Tasty April/May 2007, p52
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