Content Part

Please enter your email below to receive blog updates and news.




Wild Berry Panna Cotta

Wild Berry Glaze:
¼ C water plus 2 Tbsp
¼ C honey
½ C blackberries plus 4 for garnish
¼ C strawberries, diced, plus 4 whole for garnish
½ C raspberries, plus 4 for garnish
¼ C blueberries, plus 4 for garnish

Panna Cotta:
1 C plus 3 Tbsp nonfat milk
¼ C honey
1 vanilla bean, split open, bean scraped OR 1 tsp vanilla extract
Fine zest of ½ lemon
2 C fat free greek yogurt

Also, 4 to 6 4-oz. ramekins sprayed lightly with non-stick spray.

Begin by making the glaze. For glaze: place water, honey and berries (reserve the berries specified for garnish) in a small boiler and heat on stove over medium-high heat. Bring to a gentle boil. Boil for about 1 minute. Reduce heat and simmer an additional minute. Mixture should be slightly syrupy. If additional cooking time is needed, do so by simmering another minute. Remove from heat and set aside to cool.

Then, make the panna cotta. In a small bowl, sprinkle the gelatin over the 3 tablespoons of milk, and allow to rest for 5 minutes to soften. In a saucepan, heat the remaining 1 cup of milk until it is simmering but before it comes to a full boil. Add honey, vanilla and lemon zest, and stir. Whisk in the gelatin mixture and continue to whisk unitl it has completely dissolved into the hot milk. Stir in the two cups of yogurt and mix until well blended. Pour the mixture into the prepared 4 to 6 4-0z. ramekins. Place in refrigerator for 3 to 4 hours until set. Turn out panna cotta onto serving dish. Spoon Wild Berry Glaze over top and serve.

Alternate way of preparing: make glaze as instructed and pour equally among the 6 ramekins. Prepare panna cotta. Pour equally over the Wild Berry Glaze among the 6 ramekins. Refrigerate up to 5 hours. Run a butter knife around the side of the ramekin being careful not to tear the panna cotta. Turn out on to serving dish and enjoy!

View Our Web Site - Click Here
RSS Feed - Click Here

Category: Uncategorized.