This is one of those easy to make desserts that look like a million bucks and you slaved in the kitchen for a long time. In reality, it’s as easy as making Jello. It has been a huge hit at every dinner party that I’ve hosted or potluck that I have brought this to. In this recipe I have a blueberry compote to accompany it, but you can use any berry or fruit to make the topping.
Ingredients
For Panna Cotta
1 1/2 cups heavy whipping cream (or canned coconut milk)
1 1/2 cup unsweetened almond milk
1/4 cup pure maple syrup
1/4 cup zero calorie sweetener (I like either xylitol or BochaSweet, both can be found on Amazon)
1 tsp vanilla extract
Dash or two of grated nutmeg (to taste)
1 1/2 envelopes powdered unflavored gelatin
For Blueberry Compote
2 cups fresh or frozen blueberries
Maple syrup or sugar/sweetener, to taste
1 TBS butter (or coconut oil)
1 tsp grated lemon zest
1 TBS lemon juice
Directions
For Panna Cotta: Bloom the gelatin by sprinkling it over ½ a cup of cold milk, then set aside. In a large saucepan, combine the cream, the remaining milk, vanilla, sweetener and the maple syrup over high heat just until boiling. Remove and pour in the gelatin with the milk and stir well to ensure all the gelatin is dissolved with no lumps. Ladle the gelatin mixture into ramekins or any individual serving dishes you want (tea cups, martini glasses, etc). Refrigerate for at least 4 hours, or overnight (better).
For Blueberry Compote: Heat the berries and butter in a saucepan on medium-low heat. When the juice has left the berries pour off some of the juice, add the maple syrup and let the sauce reduce to concentrate the flavor. Grate and add some lemon zest. Cool to room temperature and then add lemon juice. Refrigerate at least an hour. This can be made ahead of time.
To Serve
Run a sharp knife around the edges of the ramekin (or other mold) and turn and set the panna cotta directly onto a plate. Top with blueberry compote. Serves 8.
Note
Practically any berry will substitute for blueberries to make the compote. The nutmeg and lemon zest add terrific elegance, but amounts are to taste. I also love serving this in little 3.5 ounce plastic mini party cups to take to parties for a large number of people.
