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Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

prep:
10 mins
chill:
4 hrs
total:
4 hrs 10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

276 calories; fat 10g; saturated fat 6g; protein 7g; carbohydrates 41g; fiber 2g; cholesterol 33mg; sodium 50mg.
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