7 years ago

Panna Cotta with Roasted Berries and Balsamic Reduction

Silky and light, this melt-in-your mouth panna cotta is an
Italian classic with a coconut twist. It’s low in sugar and high in flavor with
a superfruit berry compote for a delicious antioxidant boost.

6 servings
time: 40 minutes, not including chilling time


  • Coconut oil for ramekins
  • 1 ¼ cups Lunds & Byerlys Organic 2% Milk
  • 1 envelope Knox Unflavored Gelatin
  • 1 (14-ounce) can coconut milk
  • ⅓ cup Wholesome Sweetener Organic Cane Sugar
  • 1 vanilla bean
  • 1 teaspoon pure vanilla extract
  • 4 cups mixed fresh berries (blueberries, raspberries,
    blackberries and quartered strawberries)
  • 1 tablespoon Wholesome Sweetener Organic Cane Sugar
  • 1 tablespoon lemon juice
  • Alessi White Balsamic Reduction, Raspberry Infused


  1. Lightly coat 6 ramekins with coconut oil.
  2. In small bowl, pour ¼ cup milk and top with gelatin. Stir
    and let sit for 10 minutes to soften gelatin.
  3. In small saucepan, pour coconut milk and remaining 1 cup of
    milk; add sugar and vanilla bean (split bean, scrape out seeds and add seeds
    and bean to saucepan).
  4. Over medium heat, slowly bring the mixture to a simmer,
    stirring often. Cook at a gentle simmer for 5 minutes to extract flavor from
    the vanilla bean and dissolve the sugar.
  5. Remove from heat, add gelatin mixture and stir to combine
    and dissolve gelatin.
  6. Add vanilla extract.
  7. Remove vanilla bean and at the top of the bean, pinch and
    run your fingers down the bean to extract all flavor and juices, adding juices
    to pan.
  8. Strain milk mixture into large measuring cup and divide
    between ramekins. Chill for 4 hours or overnight.
  9. Heat oven to high broil.
  10. Place berries in a glass or other non-corrosive 9×13 baking
    dish and sprinkle with sugar and lemon juice. Gently toss to coat berries.
  11. Place in center of oven under broiler for 5-8 minutes, or
    until berries pop and just start to release their juices. Do not overcook.
  12. Remove berries from oven and cool. Cover and chill in
    refrigerator. (Roasted berries can be made up to two days ahead.)
  13. To serve, run a sharp knife around the edge of the ramekins
    and invert onto plates to release panna cotta.
  14. Spoon roasted berries over all and drizzle with Alessi White
    Balsamic Reduction. Serve immediately.