Blackberry Panna Cotta

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

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.




Filed under dessert, Food, Recipes

3 responses to “Blackberry Panna Cotta

  1. jownby

    This looks great. I’m going to try it!

  2. I’ve always been fascinated with Blackberries (but not the phone). Here in Malaysia, it’s extremely expensive.

    Your Panna Cotta looks so much better than the ones I eat in many restaurants serving that in Malaysia.

    Good job!
    Happy cooking!

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