Lemon Panna Cotta with Berry Compote |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1/4 cup fresh lemon juice (from 2 large lemons) |
1 envelope (1/4 oz.) unflavored gelatin |
1/2 cup sugar |
1 tablespoon finely grated lemon zest |
2 cups half-and-half |
1 cup 2 percent greek-style yogurt |
2 teaspoons vanilla extract |
1 10-oz. bag frozen mixed berries, thawed |
3 tablespoons sugar |
2 tablespoons honey |
2 teaspoons lemon juice |
Directions:
1. Make panna cotta: Pour lemon juice into a bowl. Sprinkle gelatin over and let stand until gelatin softens, 5 to 10 minutes.
2. In a saucepan, whisk sugar with lemon zest. Pour in half-and-half and yogurt, place over medium heat and cook, whisking, until mixture is just simmering and sugar has dissolved, about 2 minutes (do not allow to boil). Add gelatin mixture and vanilla and whisk until gelatin has dissolved. Transfer to a large measuring cup with a pouring spout and divide mixture among 6 wineglasses, ramekins or custard cups. Refrigerate until firm, at least 4 hours or overnight.
3. Make compote: Stir together berries, sugar, honey and lemon juice in a saucepan. Cook over medium heat, stirring often, until sugar dissolves and berries release their juice, about 3 minutes. Lower heat slightly and continue cooking, stirring often, until compote thickens slightly, about 5 minutes longer. Transfer to a bowl and cool, then cover and refrigerate. Spoon over panna cotta just before serving.
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