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!
Prep Time: 5 minutes
Cooking Time: 15 minutes and refrigerate for 4 hours
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