Vanilla Bean Panna Cotta with Basil Blackberry Compote
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Vanilla Bean Panna Cotta with Basil Blackberry Compote
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Vanilla Bean Panna Cotta
- 2 ½ cups heavy cream
- ⅓ cup sugar
- 1 vanilla bean pod sliced lengthwise and scrapped
- 1 ⅓ tablespoon unflavored gelatin
- 2 tablespoons water
Basil Blackberry Compote
- 6 oz Driscoll's Blackberries
- 1 tablespoon fresh basil chopped
- 1 tablespoon sugar
- 1 tablespoon water
- 2 teaspoons fresh lemon juice
Instructions
- In a medium-sized saucepan, add the heavy cream, sugar, vanilla bean seeds and pod. Warm over medium heat until the sugar is completely dissolved, then remove from heat. Remove vanilla bean pod.
- In a small dish, stir together the gelatin and 2 tablespoons water. Let set for 5 minutes, then scoop into the saucepan with the heavy cream mixture and whisk until the gelatin is completely dissolved. Portion the panna cotta mixture between 6 small jars or molds, cover, and place in the fridge for 3-4 hours or until the molds have set.
- While the panna cotta sets, add the compote ingredients to a medium-sized saucepan. Heat over medium-low for 20 minutes, stirring occasionally, gently smashing the berries to release their juices. Remove from heat and allow to cool completely. Scoop compote to top each panna cotta and serve chilled.
Nutrition Information
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Calories
412kcal
(21%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Cholesterol
135mg
(45%)
Sodium
41mg
(2%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
1535IU
(31%)
Vitamin C
7.2mg
(8%)
Calcium
73mg
(7%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 135mg | 45% |
| Sodium | 41mg | 2% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1535IU | 31% |
| Vitamin C | 7.2mg | 8% |
| Calcium | 73mg | 7% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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