Lemon Panna Cotta with Berry Compote

Lemon Panna Cotta with Berry CompoteRecipe
Photo: Ryan Benyi; Styling: Stephana Bottom

Recipe from


Recipe Time

Prep: 10 Minutes
Chill: 4 Hours

Nutritional Information

Calories 276
Fat 10 g
Satfat 6 g
Protein 7 g
Carbohydrate 41 g
Fiber 2 g
Cholesterol 33 mg
Sodium 50 mg


Panna cotta:
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


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.