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Panna Cotta with Roasted Berries and Balsamic ReductionPanna Cotta with Roasted Berries and Balsamic Reduction
Panna Cotta with Roasted Berries and Balsamic Reduction
Panna Cotta with Roasted Berries and Balsamic Reduction
Silky and light, this melt-in-your mouth panna cotta is an Italian classic with a coconut twist. It’s low in sugar and high in flavor with a superfruit berry compote for a delicious antioxidant boost.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Panna Cotta with Roasted Berries and Balsamic Reduction
Panna Cotta with Roasted Berries and Balsamic Reduction
Prep Time40 Minutes
Servings6
Cook Time240 Minutes
Ingredients
coconut oil for ramekins
1 1/4 cups organic 2% milk
1 envelope Knox Unflavored Gelatin
1 - 14 ounce can coconut milk
1/3 cup organic cane sugar
1 vanilla bean
1 teaspoon pure vanilla extract
4 cups mixed fresh berries, blueberries, raspberries, blackberries and quartered strawberries
1 tablespoon organic cane sugar
1 tablespoon lemon juice
Alessi White Balsamic Reduction, Raspberry Infused
Mixed Berries
Mixed Berries
Mixed Berries
Directions
  1. Lightly coat 6 ramekins with coconut oil.
  2. In small bowl, pour ¼ cup milk and top with gelatin. Stir and let sit for 10 minutes to soften gelatin.
  3. In small saucepan, pour coconut milk and remaining 1 cup of milk; add sugar and vanilla bean (split bean, scrape out seeds and add seeds and bean to saucepan).
  4. Over medium heat, slowly bring the mixture to a simmer, stirring often. Cook at a gentle simmer for 5 minutes to extract flavor from the vanilla bean and dissolve the sugar.
  5. Remove from heat, add gelatin mixture and stir to combine and dissolve gelatin.
  6. Add vanilla extract.
  7. Remove vanilla bean and at the top of the bean, pinch and run your fingers down the bean to extract all flavor and juices, adding juices to pan.
  8. Strain milk mixture into large measuring cup and divide between ramekins. Chill for 4 hours or overnight.
  9. Heat oven to high broil.
  10. Place berries in a glass or other non-corrosive 9x13 baking dish and sprinkle with sugar and lemon juice. Gently toss to coat berries.
  11. Place in center of oven under broiler for 5-8 minutes, or until berries pop and just start to release their juices. Do not overcook.
  12. Remove berries from oven and cool. Cover and chill in refrigerator. (Roasted berries can be made up to two days ahead.)
  13. To serve, run a sharp knife around the edge of the ramekins and invert onto plates to release panna cotta.
  14. Spoon roasted berries over all and drizzle with Alessi White Balsamic Reduction. Serve immediately.
40 minutes
Prep Time
240 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
coconut oil for ramekins
LouAna 100% Pure Liquid Coconut Oil
LouAna 100% Pure Liquid Coconut Oil, 16 Ounce
$13.99$0.87/oz
1 1/4 cups organic 2% milk
Organic Valley Organic 2% Milk
Organic Valley Organic 2% Milk, 1 Quart
$4.39$4.39/qt
1 envelope Knox Unflavored Gelatin
Knox Original Unflavored Gelatin
Knox Original Unflavored Gelatin, 1 Ounce
$3.59$3.59/oz
1 - 14 ounce can coconut milk
Thai Kitchen Unsweetened Coconut Milk
Thai Kitchen Unsweetened Coconut Milk, 14 Ounce
$4.29$0.31/oz
1/3 cup organic cane sugar
Wholesome Organic Cane Sugar
Wholesome Organic Cane Sugar, 1 Pound
$4.99$4.99/lb
1 vanilla bean
Nielsen-Massey Madagascar Bourbon Vanilla Beans
Nielsen-Massey Madagascar Bourbon Vanilla Beans, 2 Each
$20.19$10.10 each
1 teaspoon pure vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
4 cups mixed fresh berries, blueberries, raspberries, blackberries and quartered strawberries
Driscoll's Raspberries
Driscoll's Raspberries, 6 Ounce
$4.99$0.83/oz
1 tablespoon organic cane sugar
Wholesome Organic Cane Sugar
Wholesome Organic Cane Sugar, 1 Pound
$4.99$4.99/lb
1 tablespoon lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Alessi White Balsamic Reduction, Raspberry Infused
Alessi White Balsamic Reduction
Alessi White Balsamic Reduction, 8.5 Ounce
Deal
$5.99 was $7.29$0.70/oz
Mixed Berries
Driscoll's Blueberries
Driscoll's Blueberries, 1 Pint
2/$7 Huge Deal
$3.50 was $5.99$3.50/pt
Mixed Berries
Driscoll's Blackberries
Driscoll's Blackberries, 6 Ounce
$4.99$0.83/oz
Mixed Berries
Driscoll's Strawberries
Driscoll's Strawberries, 16 Ounce
$5.99$0.37/oz

Directions

  1. Lightly coat 6 ramekins with coconut oil.
  2. In small bowl, pour ¼ cup milk and top with gelatin. Stir and let sit for 10 minutes to soften gelatin.
  3. In small saucepan, pour coconut milk and remaining 1 cup of milk; add sugar and vanilla bean (split bean, scrape out seeds and add seeds and bean to saucepan).
  4. Over medium heat, slowly bring the mixture to a simmer, stirring often. Cook at a gentle simmer for 5 minutes to extract flavor from the vanilla bean and dissolve the sugar.
  5. Remove from heat, add gelatin mixture and stir to combine and dissolve gelatin.
  6. Add vanilla extract.
  7. Remove vanilla bean and at the top of the bean, pinch and run your fingers down the bean to extract all flavor and juices, adding juices to pan.
  8. Strain milk mixture into large measuring cup and divide between ramekins. Chill for 4 hours or overnight.
  9. Heat oven to high broil.
  10. Place berries in a glass or other non-corrosive 9x13 baking dish and sprinkle with sugar and lemon juice. Gently toss to coat berries.
  11. Place in center of oven under broiler for 5-8 minutes, or until berries pop and just start to release their juices. Do not overcook.
  12. Remove berries from oven and cool. Cover and chill in refrigerator. (Roasted berries can be made up to two days ahead.)
  13. To serve, run a sharp knife around the edge of the ramekins and invert onto plates to release panna cotta.
  14. Spoon roasted berries over all and drizzle with Alessi White Balsamic Reduction. Serve immediately.