- 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
- 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
Make panna cotta: Pour lemon juice into a bowl. Sprinkle gelatin over and let stand until gelatin softens, 5 to 10 minutes.
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.
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.