Panna Cotta with Blackberry Sauce

- Kristen

READER REVIEW

"This dessert impressed everyone! Heaven in a glass!"

1 tbsp. powdered gelatin ¼ cup water cold or warm 2 cups heavy cream 1 cup whole milk 6 tbsp. sugar 2 tsp. real vanilla extract 12 oz. blackberries fresh 3 tbsp. cabernet 1 tbsp. white granulated sugar 1 tsp. lemon juice fresh

INGREDIENTS

Add 1 tbsp. powdered gelatin (about 1 packet) to a small bowl with ¼ cup cold or warm (not hot) water. Stir and allow to dissolve and “bloom” for about a minute.

1.

2.

In a small sauce pan, add 2 cups heavy cream1 cup whole milk6 tbsp. sugar and 2 tsp. real vanilla extract. Simmer and stir over MEDIUM heat for 4-5 minutes.

3.

Add dissolved gelatin, stir and remove from heat.

4.

Carefully divide panna cotta liquid into 8 glasses. Cover with cellophane and refrigerate for at least 4 hours.

5.

Add 12 oz. blackberries (about 2 standard packages) to a sauce pan with 2 tbsp. Cabernet and 1 tbsp. white granulated sugar.

6.

Simmer over MEDIUM-HIGH heat for 20 minutes, stirring throughout, but making sure not to break up berries.

7.

You’ll know the sauce is ready when it’s reduced to a nice, thick syrup on the bottom. Refrigerate until cold, about 45 minutes.

8.

Once cold, add 1 tsp. fresh lemon juice and 1 more tbsp. Cabernet. Stir and spoon on top of panna cotta.