Refreshing Panna Cotta with Zesty Berries
1. In large heatproof bowl whisk gelatin and water. Let stand 5 minutes.
2. In medium saucepan, heat milk and cream over medium heat. Whisking frequently, bring to a simmer. Take of heat. Stir in agave syrup and vanilla extract.
3. To bowl with gelatin, gradually whisk in creamy mixture. Cool to room temperature occasionally stirring.
4. Grease 6 (½ cup size) ramekins and fill with creamy liquid. Cover with plastic wrap and refrigerate minimum 4 hours.
5. Serve in ramekins or invert onto serving dish1 by dipping in hot water for 2-3 seconds. Top with berries. Garnish with lemon zest and drizzle with agave syrup, if desired.
- 13 g Fat
- 8 g Saturated Fat
- 48 mg Cholesterol
- 56 mg Sodium
- 23 g Total Carbohydrates
- 0.5 g Fiber
- 6 g Sugars
- 4 g Protein
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Nutritional Information
- 13 g Fat
- 8 g Saturated Fat
- 48 mg Cholesterol
- 56 mg Sodium
- 23 g Total Carbohydrates
- 0.5 g Fiber
- 6 g Sugars
- 4 g Protein
Directions
1. In large heatproof bowl whisk gelatin and water. Let stand 5 minutes.
2. In medium saucepan, heat milk and cream over medium heat. Whisking frequently, bring to a simmer. Take of heat. Stir in agave syrup and vanilla extract.
3. To bowl with gelatin, gradually whisk in creamy mixture. Cool to room temperature occasionally stirring.
4. Grease 6 (½ cup size) ramekins and fill with creamy liquid. Cover with plastic wrap and refrigerate minimum 4 hours.
5. Serve in ramekins or invert onto serving dish1 by dipping in hot water for 2-3 seconds. Top with berries. Garnish with lemon zest and drizzle with agave syrup, if desired.