Italian Morning Sunrise: Creamy Panna Cotta with Berry Compote

Allergens

Dairy (milk, cream)

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon lemon zest
• 4 teaspoons unflavored gelatin powder
• 1/3 cup cold water
• 2 cups mixed berries (fresh or frozen)
• 1/4 cup granulated sugar (for compote)
• 1 tablespoon lemon juice

Instructions

1. In a saucepan, combine heavy cream, 1/2 cup sugar, vanilla extract, and lemon zest. Heat until the sugar dissolves. In a small bowl, sprinkle gelatin over cold water and let it bloom. Stir the bloomed gelatin into the warm cream mixture and mix well. Divide the mixture among six ramekins or dessert cups. Refrigerate for at least 4 hours or until set. For the compote, in a saucepan, combine mixed berries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the berries release their juices and the mixture thickens. Allow the panna cotta to chill for at least 4 hours or overnight. Serve each ramekin with a spoonful of berry compote on top.

Chef’s Insight

For a smoother texture, whip the cream to soft peaks before adding the sugar and other ingredients.

Notes

If using frozen berries for the compote, thaw them before cooking to avoid a watery mixture.