Panna Cotta with Berries

July 9, 2015

I spent most of the Fourth of July curled up in a ball watching an “Independence Day” marathon on TV. My barbecue plans were derailed by an allergy attack, but if I was otherwise healthy, this is the dessert I was planning on making.

 

Most people count on ice cream and pie on the 4th of July, but I like making panna cotta with berries because the colors work with the patriotic theme, it’s cool and refreshing, and I happen to find it far easier to make than pie.

 

 

 

 

Ingredients:

• 3 cups heavy cream
• 1 cup granulated sugar
• 1/8 tsp ground cinnamon
• 3 gelatin sheets
• 1 cup raspberries
• 1 cup blueberries

 

Directions:

1. Soak gelatin in cold water for a few minutes. Drain and set aside.
2. Take half of the berries and distribute evenly among 6 ramekins. Set half aside.
3. Bring cream to just under a boil then add sugar.
4. Dissolve sugar and add cinnamon. Make sure cream does not get to boiling point.
5. Remove cream from heat and dissolve gelatin in the warm cream mixture.
6. Pour into 4-oz ramekins and chill at least 2 hours before serving.
7. Garnish (top) with the rest of the berries prior to serving.

Makes 6 servings.

 

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