I made this Vanilla Bean Panna Cotta for my sister-in-law’s birthday lunch. This was the perfect ending to a wonderful time together. The creaminess of the panna cotta is a lovely base for sweetened berries.
I had fun decorating. I created a menu card and printed it out on thick card stock. It was also a fun excuse to use my great-grandmother’s green dessert dishes. The kids came to the lunch and I set up their own table outside, just off my dining room.
When I was up in Napa I bought a Late Harvest Riesling from the Prager Winery but another dessert wine would be substituted. They used Muscat in the original recipe. Just this week I made a Nectarine Soup with the remaining Riesling that I can’t wait to share with you.Print
- 2 1/2 teaspoons unflavored gelatin
- 4 tablespoons water
- 2 1/2 cups heavy cream
- 2 cup low fat yogurt (Greek)
- 1/2 cup honey
- 1/2 vanilla bean, scraped
- 4 1/2 pints fresh berries (blackberries, raspberries, blueberries)
- 1/3 cup Late Harvest Resiling
- 1/3 cup sugar
- Make Panna Cotta:Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved. Whisk together yogurt, honey, and vanilla extract, then whisk in cream mixture.Pour mixture into 8 small bowls and chill, covered, until set at least 8 hours.
- Prepare berries: Combine the berries and 1/3 cup sugar in a medium bowl. Crush berries slightly with the back of the spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours. Spoon the compote over puddings.