Panna Cotta with Blackberry Sauce

Panna Cotta with Blacberry Sauce
Panna Cotta is one of my very favorite desserts. They have the very best Panna Cotta at Pizza Antica, but since I can’t get there very often, I decided to try it myself. I love it with either this Blackberry Sauce, or I also like to make it with Blueberries. I think the color combination of the white Panna Cotta and the deep dark colors of the berries makes for a beautifully delicious dessert. It makes a nice holiday or valentine’s day dessert as well (I know we are a ways off, but I am thinking ahead as to the next time I can eat make this dessert for myself company. You can cook the berries with a little wine or port for a richer flavor, but you don’t have to. It is ABSOLUTELY delicious!

Serves: 8
Prep Time: 5 minutes
Cooking Time: 15 minutes and refrigerate for 4 hours
Difficulty: Easy

2 packets plain gelatin
1/4 cup water (boiling)
2 cups half and half
2 cups cream, heavy (you can lighten it up by using all half and half or even substitute whole milk)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

For the Sauce:
1/4 cup sugar
2 cups blackberries, fresh or frozen
1 Tbl. water (or use a 1/4 cup of merlot or port for more depth)

Preparation: Place half and half, cream and powdered sugar in a sauce pan. Heat over medium heat. Place 1/4 cup of water in a microwave safe bowl and heat for 1 minute until hot. Add gelatin to water and stir to fully dissolve. Add gelatin to warm cream mixture and stir. Add vanilla and stir. Cook over medium heat for about two minutes until fully dissolved and small bubbles appear around the edge of the pan. Pour mixture into 8 individual ramekins. Cover and refrigerate for 4 hours before serving and up to 2 days.
To make the berry sauce, place berries and sugar in a small sauce pan. Add 1 tablespoon of water (or red wine) and cook over low heat for 10 minutes, stirring occasionally. Refrigerate and completely cool before serving over the panna cotta.

Nutrition: Per Serving About: 410 calories, 29 g fat, 18 g saturated fat, 1 g trans fat, 6 g protein, 35 g carbohydrates, 2 g dietary fiber, 50 mg sodium

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8 Responses to “Panna Cotta with Blackberry Sauce”

  1. fooddreamer10/11/03 17:53

    I need to try this really soon. Every time I see a panna cotta recipe, I think how lovely it looks, and then I get seduced by the chocolately things instead!

  2. chrisadmin10/11/03 18:11

    Oh, I love chocolate too! But this is so, so yummy too! You could do a simple chocolate sauce over it instead of the berries, but they are sooo yummie with it!

  3. eatgreek.net10/11/03 20:41

    it looks delicious!!! :D

  4. Gigabiting10/11/03 23:12

    The contrast is so pretty, but I don’t think I could find berries looking that good at this time of year.

  5. chrisadmin10/11/03 23:14

    Hey Janice…try some frozen ones. We actually have fresh ones right now, but I live in Southern California and it is like summer here right now.

  6. Shirley10/11/04 06:55

    We love pannacotta at home. Love the way you’ve done this and that too with Merlot in the sauce. Wow!

  7. Diana10/11/06 23:13

    Who said Thanksiving dinner dessert had to be pumpkin color! Sounds delish!

  8. chrisadmin10/11/08 03:36

    I miss you…how is school going?