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Lemon Panna Cotta with Berry Compote

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 10 mins
Chill time 4 hrs
Yield Serves 6

Ingredients

  • 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
  • Compote:
  • 1 10-oz. bag frozen mixed berries, thawed
  • 3 tablespoons sugar
  • 2 tablespoons honey
  • 2 teaspoons lemon juice

Nutrition Information

  • calories 276
  • fat 10 g
  • satfat 6 g
  • protein 7 g
  • carbohydrate 41 g
  • fiber 2 g
  • cholesterol 33 mg
  • sodium 50 mg

How to Make It

  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.