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Panna cotta with berry compote A recipe from <a href="https://www.wefacecook.com/international/cuisine/Italy">Italy</a> Panna cotta with berry compote A recipe from <a href="https://www.wefacecook.com/international/cuisine/Vatican-City">Vatican-City</a> {, {,and 197 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Panna cotta with berry compote | wefacecook.com Panna cotta with berry compote | wefacecook.com
Recipe

PANNA COTTA WITH BERRY COMPOTE

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 10 minutes
Cooking time: 10 minutes
Totaltime: 20 minutes

Ingredients

  • 1envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1 cup each sour cream, whipping cream and light cream
  • 1/3 cup sugar
  • 1 vanilla bean

Preparation

  • Lightly oil six 5-ounce ramekins; set aside.
    In small bowl sprinkle gelatin over water; set aside.
    In saucepan, combine sour cream, whipping cream, light cream and sugar. Halve vanilla bean lengthwise and scrape out seeds to cream mixture (add vanilla bean halves, if desired, for additional flavor).
    Place over medium heat, stirring often, until very hot; do not let boil.
    Stir in gelatin mixture until dissolved. Remove vanilla bean halves.
    Pour into ramekins. Chill for 4 hours or until set. To serve, run sharp knife around edges and turn out onto serving plates.
    Spoon Reisling Summer Berry Compote around panna cottas. Garnish with lemon balm or mint.
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