Description
This Panna Cotta with Fresh Berries is a new favorite of mine! With the tasty addition of strawberries and blueberries, it also makes a festive red, white and blue dessert for the fourth of July!
Ingredients
PANNA COTTA
- 1 cup (149g) chopped strawberries
- 1 cup (147g) blueberries
- 4 tbsp powdered gelatin
- 5 tbsp cold water
- 3 cups (720ml) heavy whipping cream
- 1 cup (240ml) whole milk
- 1/2 cup (104g) sugar
- 1 tbsp vanilla extract
WHIPPED CREAM & BERRIES
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
- Additional berries, for topping
Instructions
TO MAKE THE PANNA COTTA
- Chop strawberries into small, bite size pieces. Mix chopped strawberries and blueberries together in a small bowl.
- Divide strawberries and blueberries evenly between eight 8-oz glasses. (Approximately 1/4 cup of fruit per glass.)
- Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
- While gelatin sits, heat the heavy cream, milk and sugar in a saucepan over medium-high heat. Do not boil. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
- Pour the milk mixture over the gelatin and stir until the gelatin is completely dissolved.
- Pour the panna cotta mixture into the prepared cups, dividing it evenly among the cups. Chill them until firm, 3-4 hours.
TO MAKE THE WHIPPED CREAM & ASSEMBLE PANNA COTTA CUPS
- Once firm, make whipped cream. Whip heavy whipping cream until it begins to thicken.
- Add powdered sugar and vanilla extract and whip until stiff peaks form.
- Top panna cotta with whipped cream and some additional strawberries and blueberries. Refrigerate until ready to serve. Best when eaten within 3-4 days.
Notes
Recipe modified from Food Network.
Nutrition
- Serving Size: 1 trifle
- Calories: 633
- Sugar: 59.5 g
- Sodium: 239.4 mg
- Fat: 39.5 g
- Carbohydrates: 62.7 g
- Protein: 9.7 g
- Cholesterol: 122.3 mg