Blackberry Panna Cotta

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For the Emeril Green viewing last night, I used up the last of the blackberries we picked on Labor Day for a Blackberry Panna Cotta.  If you’ve never made one, you must… It’s simple to make and always wows guests.

Blackberry Panna Cotta with Lemon Drizzle
for the panna cotta
2 cups blackberries
1 cup heavy cream (divided use)
1 1/2 cups sour cream
3 tbsp sugar
1 tbsp gelatin

for the sauce:
1/4 cup lemon juice
1/4 cup water
1/4 cup sugar
zest of one lemon

Directions:
for the panna cotta:
Pour 1/2 cup of cream in a medium bowl. Sprinkle with gelatin. Set aside. Pour 1/2 cup cream, sugar and blackberries in a saucepan. Cook until boiling, mashing the blackberries and stirring occasionally. Strain (mashing the berries to get all of the juice out) into the gelatin/cream mixture then pour in the remaining cream. Discard the pulp. Mix to dissolve the gelatin. Place the sour cream in a separate bowl. Strain the blackberry/gelatin mixture into the sour cream. Mix thoroughly. Pour into ramekins (the total yield is about 48 oz so divide accordingly).

Refrigerate at least 6 hours or overnight to set. To unmold, dip the bottoms of each ramekin into hot water then invert onto a plate. If they are a bit stuck, run a knife along the edges before inverting.

for the sauce:
Bring all ingredients to a boil, cook until reduced to a sauce consistency. Allow to cool then drizzle over unmolded panna cotta.

Enjoy!

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Tags: blackberry, cooking, dessert, Food, fruit, Healthy, panna cotta, recipe