4th of July Dessert idea: Panna cotta and stewed berries en verrines

July 2, 2010

panna cotta stewed berries

I am sure you’re busy preparing for the long weekend, so I promise to be short. In fact, I am right in the middle of our house move, so I am also short of time (we just ate our first homemade meal in our new house–and let me add that I am *really* looking forward to a new kitchen in it!)

This dessert recipe is a quick one you might like to keep handy. For the 4ht of July? Peut-être ? If you have guests? It’s bound to please a crowd. And is simple to prepare. Fresh. Beautiful. Summery and light.

I hope you like it. There’s nothing else to add….so enjoy the well deserved holiday. That’s what summer is for. Lovely days, great company, and seductive foods. On our end, we will have a picnic in our new yard, Lulu’s new play area.

And mine.

Panna cotta and stewed berries en verrines

For 8 people

For the stewed berries:


You need:

  • 1 pound 3.5 oz (550 g) mixed berries (raspberries, black currants and blueberries)
  • 1/4 cup water
  • 1/3 cup blond cane sugar

Steps:

  • Combine all ingredients in a pot and let stew for 4 to 5 minutes, until the fruit softens. Let cool. Note that you might have leftovers, perfectly delicious eaten to top yogurt.

For the panna cotta:

You need:

  • 4 cups half and half
  • 1/2 cup blond cane sugar
  • 2 vanilla beans, split open and seeds scraped out
  • 6 cardamom pods, crushed
  • 6 gelatin sheets

Steps:

  • In a pot, combine the half and half, vanilla seeds and bean, cardamom pods and sugar. Bring to a simmer and cook for 4 minutes. Stop the heat, cover and let infuse for 10 minutes. Strain.
  • In the meantime, soak the gelatin sheets in a large volume of cold water. Using the tips of your fingers, squeeze out the excess water and add to the infused half and half; stir to dissolve.
  • Fill small glasses with the panna cotta preparation and let cool. Cover each glass with plastic wrap and place the glasses in the fridge for a few hours, or overnight, until the panna cotta sets. Once ready to serve, add the stewed berries (to taste) on top.
Le coin français
Verrines de panna cotta et fruits rouges en compote

Pour 8 personnes

Pour les fruits rouges :


Ingrédients :

  • 550 g de fruits rouges mélangés
  • 4 càs d’eau
  • 80 g de sucre de canne blond

Etapes :

  • Mettez tous les ingrédients dans une casserole et faites compoter pendant 4 à 5 minutes. Laissez refroidir. Vous aurez des restes, délicieux avec du yaourt.

Pour la panna cotta:

Ingrédients :

  • 950 ml de crème à 11,5 % de M.G (ou un mélange de lait entier et de crème liquide, moitié, moitié)
  • 100 g de sucre de canne blond
  • 2 gousses de vanille fendues et grattées
  • 6 capsules de cardamome verte, écrasées
  • 6 feuilles de gélatine

Etapes :

  • Dans une casserole, mélangez la crème, le lait, les gousses et graines de vanille, les capsules de cardamome et le sucre. Faites chauffer jusqu’à frémissement. Arrêtez le feu, couvrez et laissez infuser pendant 10 minutes. Filtrez.
  • Pendant ce temps, faites ramollir les feuilles de gélatine dans un grand volume d’eau. Essorez-les et mettez-les dans le mélange de lait/crème pour qu’elles se dissovent.
  • Remplissez de petits verres et laissez refroidir. Filmez et mettez au frigidaire pendant quelques heures (ou toute une nuit) jusqu’à ce que la panna cotta prenne. Une fois que vous êtes prêts à servir, ajoutez la compote de fruits sur la panna cotta et servez de suite.
Share and Enjoy:
  • Print
  • Digg
  • del.icio.us
  • Facebook
  • Google Bookmarks
  • Twitter
Tagged as: Dessert , Fruit , Gluten Free , Life and Us
Save to del.icio.us

52 Comments »

The comments for this entry can be syndicated via RSS. You can trackback from your own site.

  1. Looks fresh and tasty, Happy Holiday weekend! and Congrats on the new house :)

    Comment by Anita — On July, 2nd, 2010 at 8:57 pm

  2. Mmmmmmh… Ça fait envie!
    J’adore les couleurs de tes photos.
    Je ne comprends pas tout en anglais, on peut espérer une traduction? Merci d’avance.

    Comment by Mabulle — On July, 2nd, 2010 at 9:37 pm

  3. Hello Bea, I knew your blog today and I loved!
    I’m fascinated with your talent for cooking and photography ..:)
    Could you indicate good books about photos for me? I love photography!

    Comment by Andréia Lédio — On July, 2nd, 2010 at 9:37 pm

  4. Wow!

    This looks beyond amazing.

    No wait….it looks beyond amazing.

    Job well done (as always).

    Cheers!

    Comment by Reginald — On July, 2nd, 2010 at 9:55 pm

  5. I adore panna cotta. I’ve never tried a panna cotta recipe with cardamon, but it sounds quite intriguing and delicious.

    Comment by Christine @ Fresh Local and Best — On July, 2nd, 2010 at 10:14 pm

  6. I love panna cotta- it is such a beautiful dessert and can be made to fit any theme using colorful berries. Beautiful as always!

    Comment by Tokyo Terrace — On July, 2nd, 2010 at 11:30 pm

  7. beautiful colors!

    Comment by kat — On July, 3rd, 2010 at 1:25 am

  8. What a wonderful blog is this?! congratulatios! And this recipe sound sooo delicoius!!! Happy 4th of July… and happy weekend!!!

    Comment by Mirtilla — On July, 3rd, 2010 at 1:47 am

  9. [...] 4th of July Dessert idea: Panna cotta and stewed berries en … [...]

    Pingback by Internet Marketing Strategies That You Can Apply Instantly | Affiliate Passbook — On July, 3rd, 2010 at 3:25 am

  10. Comme d’hab! beau, beau beau…et bon :)

    Comment by Tifenn — On July, 3rd, 2010 at 4:51 am

  11. What a wonderful, refreshing summer recipe…And I’m in love with the blue and white bowl that you photographed with the berries. :)

    Comment by Rose D., Frenchtown, NJ — On July, 3rd, 2010 at 7:53 am

  12. Super recette Béatrice. Je crois que je ne vais pas hésiter à la faire à mes enfants. Ils adorent les fruits rouges. Et tes photos … Rien à dire magnifiques.
    Bonnes vacances !

    Comment by Lorena Rossi — On July, 3rd, 2010 at 8:08 am

  13. [...] 4th of July Dessert idea: Panna cotta and stewed berries en … [...]

    Pingback by Internet Marketing Strategies That You Can Apply Instantly | Maverick Bookmarking - Online Bookmark — On July, 3rd, 2010 at 8:11 am

  14. This is lovely with the stewed berries! What a pretty dessert. I am making a specific panna cotta recipe tomorrow, but will try this one next time>

    Comment by bunkycooks — On July, 3rd, 2010 at 8:32 am

  15. This looks absolutely divine! Love your use of colors and what a great treat for a relaxing summer day.

    Comment by honeyfizz — On July, 3rd, 2010 at 9:09 am

  16. et le coin francais

    Comment by lydia bergot — On July, 3rd, 2010 at 10:58 am

  17. Simply gorgeous. My fave dessert of all time, and you make it look SO GOOD!

    Comment by deeba — On July, 3rd, 2010 at 11:38 am

  18. Would love to make these in a class however I would like to use gelatin powder instead of sheets…could you guesstimate the conversion as I have never used gelatin sheets before! Thanks

    Comment by Chrissy — On July, 3rd, 2010 at 11:38 am

  19. so prrrrfect for this weekend! xo.

    Comment by {kms} — On July, 3rd, 2010 at 1:03 pm

  20. Oh les beaux fruits rouges! Une petite verrine, qui se mange toute seule!

    Comment by Gen — On July, 3rd, 2010 at 2:52 pm

  21. My favorite blue! Love it. I’ve never made panna cotta before, have to add it to my to-do list. Happy 4th.

    Comment by valérie-jeanne — On July, 3rd, 2010 at 4:22 pm

  22. Merci beaucoup à tous !

    Chrissy, generally speaking, 1 envelop of gelatin is 7 g, ie 4 sheets. Hope this helps. Or 6 sheets is 3 teaspoons.

    Comment by Béa — On July, 3rd, 2010 at 8:19 pm

  23. cool~~

    i like it~

    Comment by YOYO love cooking — On July, 3rd, 2010 at 9:04 pm

  24. sorry but what’s ‘ 4 cups half and half’?….I must be missing something….

    Comment by karina — On July, 4th, 2010 at 4:57 am

  25. Please excuse my ignorance–but what is ‘half & half’?
    It looks ideal for this time of year & I’m longing to try it out!

    Comment by Heather Squires — On July, 4th, 2010 at 4:58 am

  26. Heather, from Wikipedia:

    In the United States, half and half almost always refers to a very light cream typically used in coffee. The name refers to the liquid’s content of half milk and half cream. Its butterfat content is about 12.5%,[2] which makes it low-calorie and more stable in coffee. It is widely available in the United States, both in individual-serving containers and in bulk (usually not requiring refrigeration). It is also used to make ice cream. The same product is known as half cream in the United Kingdom.

    La recette en français arrive…..

    Comment by Béa — On July, 4th, 2010 at 5:51 am

  27. Hi, what is “half and half” ???? I don’t understand and I couldn’t find it anywhere, can someone help me?

    thanks

    Comment by Nicole — On July, 4th, 2010 at 10:01 am

  28. sorry, it’s been answered already but I missed it. lololo

    Comment by Nicole — On July, 4th, 2010 at 10:03 am

  29. Miam miam…que ça a l’air bon…et frais, parfait par cette chaleur!
    Merci Béa!

    Comment by célinette — On July, 4th, 2010 at 10:45 am

  30. GORGEOUS pictures. Delicious sounding recipe! Love how you left some of the berries whole on top.

    Comment by A Plum By Any Other Name — On July, 4th, 2010 at 8:16 pm

  31. Yum! I love panna cotta, and this recipe sounds fabulous!

    Comment by Vanessa (LadyGrey) — On July, 4th, 2010 at 8:50 pm

  32. Your photography is stunning, I have also tried a couple of your recipes and they were lovely! I was looking through youtube earlier and found this recipe that I will be trying tonight.

    Your recipe reminded me of the recipe I found on youtube which features Ainsley’s Harriott and his recipe using Onken natural set yogurt!

    Here is the link: http://www.youtube.com/user/DROETKERONKEN#p/u/0/XGDbZoeo5kc

    Comment by RichP — On July, 5th, 2010 at 4:13 am

  33. yummy…..

    Comment by kissara — On July, 5th, 2010 at 4:51 am

  34. Those look so beautiful. They looks so fresh and yummy!

    Comment by Tes — On July, 6th, 2010 at 4:58 am

  35. Bea –
    It is so nice to see you posting regularly again. Summer sweets and treats that are doable… and lovely. Did you ever get my message about the recipe I made of yours for my mother’s 80th birthday in April… the white individual cakes with the swiss butter cream with a honey mascarpone filling – and raspberries. When I use a recipe from someone else… I feel somehow intimately connected to them – if it is such a complex recipe for such an important occasion. And this one looks spectacular – for a light meal.
    :)
    valerie

    Comment by A Canadian Foodie — On July, 6th, 2010 at 9:12 am

  36. What a great summery treat, and as always fabulous photos.

    Comment by Sarah W — On July, 6th, 2010 at 10:54 am

  37. These photos make me mouth water. As if I can sneak my finger into the pot for a taste, even if it’s just a little taste to tease my palate!!! A wonderful post and treat!

    Comment by Lick My Spoon — On July, 6th, 2010 at 6:41 pm

  38. Thanks, this was delicious!

    Comment by Katherine — On July, 6th, 2010 at 10:52 pm

  39. great pictures, beautiful colors as always..

    Comment by fragolina — On July, 7th, 2010 at 8:34 am

  40. La recette en français est là….

    Merci à tous!

    Comment by Béa — On July, 7th, 2010 at 9:15 am

  41. Europe in August is fabulous! I wish I could attend your workshops in Sept.. but I live on the other side of the Equator line… LOL…
    But one day.. maybe I will be able to meet you in person.
    Tks for sharing your wonderful experiences. Great art work.

    Comment by Tereza GOMES — On July, 7th, 2010 at 9:32 am

  42. Merci pour la version française!

    Comment by Mabulle — On July, 7th, 2010 at 2:10 pm

  43. What a wonderful dessert for warm summer days! Can’t wait to try it out. Maybe already this weekend?

    Comment by Sini — On July, 9th, 2010 at 2:11 am

  44. Thanks a lot for this recipe. I tryed it yesterday and it worked out very well. The taste reminded me of Chai.
    Just was not sure about the amount of gelantine necessary. Are gelantine sheets always the same size?

    Comment by Kerstin — On July, 11th, 2010 at 12:52 am

  45. It looks utterly amazing! I love summer berries in beautiful desserts!

    Comment by redmenace — On July, 13th, 2010 at 8:51 pm

  46. Hello,

    I really wanted to make this but couldn’t find gelatin sheets so I used gelatin powders instead, which is the only thing I could find in my neighborhood store. Oh boy, what a deep failure. I am new to cooking and would really appreciate it if you could please help me with where to find gelatin sheets. Or how to make substitution with powder form. I would really love to try this again. I live in Cambridge, MA. I tried whole foods but was not successful….

    Thank you for help!

    Comment by Lee — On July, 25th, 2010 at 10:47 pm

  47. Hi Lee, Sorry to hear about the kitchen misadventure. Basically, if you are using gelatin powder, a rough equivalence is as follows (depends on the strength of the gelatin):

    1 gelatin sheet = 1/2 teaspoon powdered gelatin

    I use 2g gelatin sheets and they are golden strength.

    You can order them online, at places like http://www.lepicerie.com/catalog/index.html, or on amazon. See this link here.

    Comment by Béa — On July, 26th, 2010 at 10:05 am

  48. Hi Bea,

    Thank you for your speedy response!! I will order some gelatin sheets from your online source but in the meanwhile since I have some powder left, I will attempt to make this dessert again. Will let you know how it goes. I’m dying to try this…

    PS: it’s my first time posting though I read your blog religiously. You’re so talented and inspiring.

    Thanks!

    Comment by Lee — On July, 26th, 2010 at 4:50 pm

  49. Your recipe was a success yesterday at a luncheon gathering in our garden. Although I couldn’t find sheets of gelatin, I used the powdered gelatin and I have never tasted anything so silky. I used pureed raspberries that I put through a strainer to cover the panna and then put a spoonfull(heaping) of whipped cream, garnished with 3 raspberries on top. Incredibly easy and delicious.

    I love reading the recipes in French! Also your relationship with Lulu makes me feel very good.
    Diana (ダイアナ）

    Comment by Diana Bachelor — On August, 10th, 2010 at 12:05 pm

  50. From a conversion chart I just saw: four sheets gelatin equals one packet of gelatin (Knox brand gelatin, usually sold in packets). Panna Cotta looks delicious–it’s lovely with the berries on top. Thanks

    Comment by Julie — On October, 1st, 2010 at 6:50 am

  51. Je viens juste de tomber sur votre travail. Je suis sans voix.
    Quel talent vous. Vous êtes source d’inspiration.

    Comment by chaussures air max — On April, 28th, 2011 at 4:08 am

  52. les couleurs sont variées, et nous permettent de choisir notre style confidentielles.

    Comment by new era magasin — On May, 14th, 2011 at 1:21 am

Leave a comment

Copyright © 2005 - 2012 by Béatrice Peltre. All rights reserved. Photo licensing info.