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Photo: Ryan Benyi; Styling: Stephana Bottom Photo by: Photo: Ryan Benyi; Styling: Stephana Bottom

Lemon Panna Cotta with Berry Compote

All You MAY 2011

  • Yield: Serves 6
  • Prep time: 10 Minutes
  • Chill: 4 Hours
  • Cost Per Serving:$1.79


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 10g
  • Saturated fat: 6g
  • Protein: 7g
  • Carbohydrate: 41g
  • Fiber: 2g
  • Cholesterol: 33mg
  • Sodium: 50mg