Lemon Panna Cotta {with Mixed Berry Compote}

Get ready to celebrate the Red, White and Blue with this creamy and festive Lemon Panna Cotta with Mixed Berry Compote! It’s quick and simple to prepare and perfectly refreshing to serve after a tasty BBQ on a hot summer night. Lemon Panna Cotta with Mixed Berry CompoteIn the summer I turn on my oven as little as possible — what about you? And it always seems that the week of the 4th is very hot, and this year is no exception! So I knew I defiantly wanted to make a no-bake patriotic dessert to celebrate our nation!  That is why this Lemon Panna Cotta with Mixed Berry Compote is perfect. It’s got a smooth cream base (white) with a delicious berry topping (red and blue). OK, maybe I am a bit late in getting this recipe out, but it’s so simple that you have plenty of time to whip up a batch today to serve on Friday. Never made panna cotta before? Not to worry, neither had I. But this recipe came together quick and the result was purely heavenly. Lemon Panna Cotta with Mixed Berry Compote Yes, you are right, it’s not a traditional “all American” dessert, as this his delightful treat hails from Italy. Panna Cotta actually means “cooked cream”. Oh,boy, now in my book, you can’t go wrong with lemon spiked cooked cream topped with sweet fruit! As well, did you know that panna cotta is naturally gluten-free? Yep, so all of your family and friends can enjoy it too! The best thing is that you only need to have your stove top on for about 10 minutes total to cook both the panna cotta and the fruit compote, then this dessert chills to perfection in the refrigerator. Lemon Panna Cotta with Mixed Berry Compote Lemon Panna Cotta {with mixed berry compote}

1/4 cup fresh lemon juice (from about 2 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 heavy cream
2 teaspoons pure vanilla extract

1 (10 oz.) bag frozen organic mixed berries, thawed
2 tablespoons sugar
2 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon lemon zest

For the panna cotta: Pour the lemon juice into a small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 5 minutes. Then in a saucepan, whisk sugar with lemon zest then pour in the half and half and heavy cream and place over medium heat to cook, whisking until mixture just begins to simmer and the sugar has dissolved, about 2 minutes. Note, do not allow to boil. Add gelatin mixture and vanilla and whisk until the gelatin has dissolved. Transfer to a large measuring cup with a poring spout and divide mixture among 6-8 small canning jars, ramekins or custard cups. Refrigerate until firm, about 4 hours, or overnight.

To make the compote: stir together the berries, sugar, honey, lemon juice and lemon zest in a saucepan. Cook over medium heat, stirring often, until sugar dissolves and berries release their juice, about 3 minutes. Lover the heat slightly and continue cooking, stirring often, until the compote thickens slightly, about 5 minutes longer. Transfer to a bowl and cool, then over with plastic wrap and refrigerate. Spoon over panna cotta just before serving. Lemon Panna Cotta with Mixed Berry Compote Perfectly patriotic — this Lemon Panna Cotta with Mixed Berry Compote will dazzle your guests!

Happy Birthday America!!!



Featured on: {Nifty Thrifty Sunday #164}

{recipe adapted from My Recipes}


22 thoughts on “Lemon Panna Cotta {with Mixed Berry Compote}

    1. I know…cream, cooked – what a concept! And nothing could be easier and taste so great too! Thanks as always for your sweet comments and for pinning! 🙂

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