Scrumptious, smooth and loaded with flavor from the vanilla bean and the potent blackberry Zinfandel sauce on top. If you like panna cotta, you’ll love this one.
There are 2 recipes for panna cotta here on my blog. The one linked is an Ina Garten recipe that uses about equal cream and yogurt. I do have another one – a boxed mix, and not normally what I’d recommend anyway. Recently Phillis Carey made a different one – a lemon panna cotta that was fantastic. It was identical to this one except she used a blueberry sauce instead of the blackberry AND she used liquid vanilla instead of the vanilla bean. I’ll give you both recipes at the bottom. Obviously Phillis really likes the stuff – I think she’s made it 4-5 times in the last couple of years in various classes I’ve taken, all with a slightly different twist to them. But I really, REALLY liked this blackberry one. Part of why I like this is the vanilla bean, but it’s the sauce that makes it. But I also really liked the lemon one too. Obviously it was the lemon that hooked me since I’m a lemon nut. So maybe you need to make both!
All of Phillis’s recipes for panna cotta include sour cream or yogurt for part of the mixture. The sauce: you combine 2/3 of the blackberries with sugar and Zinfandel, whizz that up in the food processor. Then you strain out all the seeds so you’re left with a clear liquid. That is cooked for just a minute or so, cooled, THEN you add the remaining 1/3 of the fresh berries and just let it sit until cool.
The panna cotta itself is so easy – unflavored gelatin, lemon juice, whipping cream, sugar, salt, vanilla bean is cooked briefly, then once that has cooled some you whisk the cream mixture into the the sour cream. Pour into ramekins and chill. The topping is added just before serving.
The VANILLA BEAN one: (scroll down below for the lemon one):
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Vanilla Bean Panna Cotta with Blackberry Zinfandel Sauce
Recipe By: Phillis Carey cooking class, 2013
Serving Size: 8
PANNA COTTA:
2 teaspoons unflavored gelatin
1/4 cup fresh lemon juice
3 cups heavy cream
3/4 cup sugar
1 pinch salt
1 whole vanilla bean — seeds scraped, or use vanilla bean paste
1 cup sour cream — full fat, or full-fat Greek yogurt
Mint sprigs for garnish
BLACKBERRY ZINFANDEL SAUCE:
3 cups blackberries — (fresh)
1/4 cup sugar
1/4 cup Zinfandel wine — use a fruity variety
1. Sprinkle gelatin over the lemon juice in a small glass bowl. Let stand for 5 minutes, then heat in microwave for 20 seconds to dissolve completely.
3. Place sour cream in a medium-large bowl. Gently whisk in the warm cream a little at a time until mixture is smooth. Taste for sweetness. It may need another teaspoon or so of sugar. Pour into a pitcher and pour the cream mixture into ramekins or glass sauce bowls. Chill for at least 2 hours, but 4-24 hours is also fine.
4. BLACKBERRY SAUCE: Place a third of the fresh blackberries, wine and sugar in a food processor; process until smooth. Strain mixture into a medium saucepan through a medium sieve (the sieve must be fine enough that it will remove all the seeds – too fine and you’ll never be able to get the juice through it – I know, a fine line!). Bring mixture to a boil and cook for one minute. Remove from heat and add the remaining 2/3 blackberries. Cool completely before serving. Refrigerate until serving time. Will keep for several days.
5. You can serve the panna cotta in ramekins just as easily, or unmold each onto individual plates. Add sauce and mint sprigs for garnish.
Per Serving: 506 Calories; 39g Fat (68.4% calories from fat); 3g Protein; 37g Carbohydrate; 3g Dietary Fiber; 135mg Cholesterol; 74mg Sodium.
The LEMON one:
printer-friendly PDF – created using Cute PDF Writer, not Adobe
MasterCook 5+ file and MasterCook 14 file
* Exported from MasterCook *
Lemon Panna Cotta with Blueberry Sauce
Recipe By: Phillis Carey cooking class, 2013
Serving Size: 8
PANNA COTTA:
2 teaspoons unflavored gelatin
1/4 cup fresh lemon juice
3 cups heavy cream
3/4 cup sugar
1 pinch salt
1 teaspoon vanilla
1 teaspoon lemon zest
1 cup sour cream — full fat, or full-fat Greek yogurt
BLUEBERRY SAUCE:
3 cups blueberries — or 16-oz. frozen, thawed some
1/3 cup sugar
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/2 cup water
1. Sprinkle gelatin over the lemon juice in a small glass bowl. Let stand for 5 minutes, then heat in microwave for 20 seconds to dissolve completely.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, vanilla and lemon zest over medium heat to dissolve sugar. Do NOT let it boil. Stir in the gelatin mixture. Remove pan from the heat and cool about 5 minutes.
3. Place sour cream in a medium-large bowl. Gently whisk in the warm cream a little at a time until mixture is smooth. Taste for sweetness. It may need another teaspoon or so of sugar. Pour into a pitcher and pour the cream mixture into ramekins or glass sauce dishes. Chill for at least 2 hours, but 4-24 hours is also fine.
4. BLUEBERRY SAUCE: Whisk sugar and cornstarch in a 2-quart saucepan to combine. Slowly add lemon juice and water. Bring to a boil, stirring often; stir in the blueberries. Continue simmering until bubbly and thickened, about 3-5 minutes. Cool down and then refrigerate until serving time. Will keep for several days.
5. When ready to serve, run a knife around each panna cotta and turn out onto a serving plate. You can remold it on the plate as needed, using a spatula. Surround with blueberry sauce or place on top.
Per Serving: 526 Calories; 39g Fat (65.3% calories from fat); 3g Protein; 44g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 73mg Sodium.

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