Friday, May 27, 2011

Panna Cotta with Berries

Blackberries for a black week. Rough week with having to say good bye to people. For the most part, feeling at a loss of what to say. I have been trying to channel the emotions into drive, but have found myself mostly listless. Recipes are a comfort, because you just follow them and, in the end, if it's a good one, you will have grateful recipients to enjoy them.

When Justin and his family returned from their first trip to Malta together in 2002, tucked in his suitcase for the flight home were boxes of instant panna cotta. As with anything of limited quantity and beloved by others, I felt that I should refrain from greedily gobbling it up. I may have even declined to try it, for what one does not know, they can not miss. I don't recall if Justin ever made it or whether he has been saving them for a special occasion, but there are still two boxes, out of reach on a top cabinet shelf, waiting (and probably long expired by now).

There are other panna cotta recipes that incorporate ricotta, heavy cream, and vanilla pods and I would like to try those too at a future date. I was drawn to this particular recipe because of the fresh berries (to complement the Spring). Justin commented that the cinnamon is reminiscent of french toast. In my opinion, the cinnamon and berries seem to clash, so if you try it, maybe just incorporate one or the other.


Panna Cotta with Fresh Berries
(adapted from Oxmoor House, June 2006)

1 envelope unflavored gelatin
2 cups whole milk
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1 cup condensed milk
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
fresh berries

Sprinkle gelatin over 1 cup whole milk in a small saucepan. Let stand 10 minutes.

Cook over medium-low heat 5 minutes or until gelatin dissolves, stirring constantly with a whisk.

Increase heat to medium, and add sugar and cinnamon, stirring constantly, until sugar dissolves (about 2 minutes).

Remove from heat. Stir in remaining 1 cup whole milk, 1 cup condensed milk, vanilla, and almond extract.

Pour 3/4 cup of panna cotta mixture into each glass. Cover and chill overnight.

Top each serving with berries. Let stand at room temperature 5 minutes.  Wipe condensation off of each glass before serving.

Yield: 4 servings


  1. Having recently coaxed some of this delightful dessert into my already burgeoning belly after an endless repast of Maltese perfection, I can solidly vouch for its deliciousness.

  2. Thanks David. We got to enjoy your tales of haunted hotels and your good company!

  3. This dessert was so creamy and delicious and I thought the cinnamon complimented the panna cotta very well. I also thought the berries were fantastic on top!