Panna Cotta from The Little Shop of Olive Oils

Homemade Panna Cotta with Blackberry Ginger Glaze


  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons powdered gelatin
  • 3 tablespoons cold water
  • Basil (garnish)
  • Crushed chocolate bits and cocoa powder (garnish) 

For the Blackberry Ginger Glaze:


  • In a saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves. Remove from heat and stir in the vanilla extract.
  • In a separate small bowl, sprinkle the gelatin over cold water. Let it sit for a few minutes to soften.
  • Gently warm the gelatin mixture in the microwave for about 15-20 seconds or until it's fully dissolved.
  • Stir the gelatin mixture into the warm cream mixture until well combined.
  • Pour the mixture into 4 serving glasses or molds. Refrigerate for at least 4 hours or until set.
  • While the panna cotta is setting, prepare the blackberry ginger glaze. In a blender, combine the fresh blackberries, Blackberry Ginger Balsamic Vinegar, and honey. Blend until smooth.
  • Strain the blackberry mixture through a fine-mesh sieve to remove any seeds.
  • Once the panna cotta is set, spoon a layer of the blackberry ginger glaze over the top of each serving.
  • Return the glasses or molds to the refrigerator and let them chill for another hour or until the glaze is set.
  • Before serving, sprinkle with chocolate bits, cocoa powder, garnish with basil and a extra drizzle of the Blackberry Ginger Balsamic Vinegar.
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