Panna Cotta With Blackberry Sauce

Panna Cotta with Blackberry Sauce

 

     A traditional Italian dessert that is not too sweet or too heavy is Panna Cotta.  I had this theory that if you make plain Panna Cotta and add some sweetened cereal that the combination could taste just like a bowl of that specific cereal. The local grocery was having a sale on fresh blackberries, so what better thing to make than a blackberry sauce to pour over the homemade Panna Cotta.  The flavors complimented each other.  The creaminess of the custard, the fruit flavors of the berries, and the sweetened crunch from the cereal all came together in a fantastic spoonful of delight. The dessert was quick and easy to make in no time.  I borrowed a simple recipe for the Panna Cotta off line.  Panna Cotta with Blackberry Sauce. 

Ingredients:

• 3 cups half and half
• 1-cup heavy cream
• 1/2-cup sugar
• 2 vanilla extract
• 6 tbs Ice water
• 2 packets gelatin
• Sweetened corn cereal

     In a medium saucepan over medium high heat combine the half and half, cream, and sugar and gently cook until all the sugar has dissolved and the mixture is fairly warm.  Do not boil.  Remove from heat and stir in the vanilla extract. Meanwhile in a medium bowl combine the water and gelatin.  Pour in and mix the cream mixture into the gelatin mixture.  Pour into individual ramekins or small bowls and chill overnight.  Serve with your choice of berry sauce.  I combined mine with a fresh blackberry sauce. 

     I took a small bunch of fresh blackberries and combined them with 3/4 cup of sugar and heated on the stove until the berries began to break down.  Added in a tbs of lemon juice and viola, a nice berry sauce to pour over and serve with the panna cotta.  Top with some crumbled sweetened corn cereal and you have yourself and interesting twist on a traditional Italian dessert.  Serves 8 in small ramekins.