sundaysuppers

Ladies Lunch :: Dessert, Panna Cotta with Berries

Monday, August 23, 2010 Recipes  Sunday Suppers  

This lovely dessert was the perfect sweetness at the end of our Ladies Lunch. This takes a bit of time to set, but you can make these ahead of time , keep them refrigerated and top with the macerated berries before serving. We served them in these vintage dessert glasses, but of course any glass or ramekin will do. enjoy : )

Recipe Courtesy of The Jewels of NY
Styling and Photography by Karen Mordechai

recipe card
8 comments 
  • ladies lunch « nem a Vó fazia… writes:

    [...] via Sunday Suppers [...]

  • Ania writes:

    …I love Your blog !!!!!!!!!!!! :)

  • ASAP Tent and Party Rentals writes:

    This one looks good. I will try it.

  • Yvette Marquez writes:

    You blog is phenomenal! The photography is stunning and your new site design is perfect. LOVE it ALL!

  • DECOR-RENT.com writes:

    I think I know how my Sunday lunch is gonna look! Thank you for the idea!

  • Karen Duke writes:

    Thanks for all the inspiration. I can smell the kitchen at work alread.

  • Shared celebrations writes:

    [...] Individual Panna Cotta with Berries [...]

  • Weddings Australia writes:

    Now this sounds like a treat I would definitely love!

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Panna Cotta with Macerated Berries
Serves 8
• ACTIVE TIME:20 MIN START TO FINISH:8 1/2 HR

For Panna Cotta:
• 2 1/2 teaspoons unflavored gelatin (from 2 packages)
• 4 tablespoons water
• 2 1/2 cups heavy cream
• 2 cup plain low-fat yogurt
• 1/2 cup mild honey
• 1 1/2 teaspoons vanilla extract
• 4 1/2-pint baskets assorted fresh berries (such as raspberries, blueberries, blackberries, and strawberries)
• 1/3 cup sweet white wine (such as Moscato)
• 1/3 cup sugar

Make Panna Cotta:
• Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
• Whisk together yogurt, honey, and vanilla extract, then whisk in cream mixture.
• Pour mixture into 8 small bowls and chill, covered, until set, at least 8 hours.

Prepeare berries:
Combine berries and 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
Spoon compote over puddings.

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