Lemon Panna Cotta with Blackberry Syrup

Hi Bakers, This is a gluten-free Dessert your mom will fight you for…Lemon Panna Cotta with Blackberries might have everyone craving pudding again, only a very different kind. This creamy, tangy, lemon dessert is silky, smooth, and rich…perfect for Mother’s Day. It’s made with plain gelatin, cream, milk, sugar, and lemons. Top it with fresh blackberries and blackberry syrup, and it’s a showstopper. Make this special treat in 5 minutes, seriously 5 minutes!! It needs to chill for about 4 hours so this is the perfect make-ahead dessert. I topped mine with fresh blackberries and syrup but you can just cover it with fresh berries and a dusting of powdered sugar for an even easier version. Make the full recipe or just half* and have three servings instead of 6. Treat someone you love to this dessert! Enjoy-Carolyn

Lemon Panna Cotta with Blackberry Syrup

Makes 6 half-cup servings

Recipe modified from the Lemon Panna Cotta Recipe from All Recipes.com 

1 packet unflavored gelatin

2 tablespoons fresh lemon juice

1/3 cup granulated sugar

2 cups cream

1 cup half&half

zest one lemon

Blackberry Syrup 

1 cup Blackberries 

4 tablespoons fresh lemon juice. 

1/2 cup granulated sugar

Sprinkle gelatin over 2 tablespoons of lemon juice to soften it. Let sit for 5 minutes.

In a small saucepan, combine sugar, cream, and half&half over medium heat until the mixture is simmering and the sugar is dissolved. Add softened gelatin and stir until dissolved. Remove from the heat and stir in lemon zest. Divide the mixture into individual ramekins. Cool for about 4.5 hours in the fridge. They can be cooled overnight or for a day or two but be sure to cover the desserts with plastic wrap to keep them fresh.

Make syrup by combining blackberries, lemon juice, and sugar in a small bowl. Bring to a low boil and crush the berries when they soften. Cook for about 5 minutes or until a nice syrup consistency has been achieved. Strain the syrup and let it cool

 Unmold the panna cotta by running a knife around the edge and setting the ramekin in hot water for a few seconds to loosen it. Place a plate or bowl over the ramekin and turn it upside down. Garnish with blackberry syrup and fresh blackberries. Enjoy!

*Half recipe amounts for Lemon Panna Cotta with Blackberry Syrup

1/2 tablespoon unflavored gelatin 

1 tablespoon lemon juice

3 tablespoons granulated sugar

1 cup cream

1/2 cup half and half

zest of 1/2 a lemon

Blackberry Syrup 

1/2 cup Blackberries 

2 tablespoons fresh lemon juice. 

3.5 tablespoons granulated sugar