Panna Cotta with roasted Blackberries - Low Fat version

 

I made this Panna Cotta using Low Fat Milk [2%] and left over Cream. This is our usual Go-To Dessert when I have to use any Cream that is left over and I pair it up with Fruits. The recipe for Panna cotta is adopted from David Lebovitz.

Ingredients -

For Panna cotta -

* Milk - 4 cups [I used 2 % Low Fat Milk]

* Heavy Whipping Cream - 1 cup

* Sugar - 1/2 cup [Increase / Decrease according to your interest]

* Vanilla Extract - 2 tsp

* Gelatin - 4 + 1/2 tsp 

For Roasted Blackberries -

* Blackberries - 200 gms [Washed and Drained]

* Sugar - 4-5 tbsp [Increase / Decrease according to the sweetness of the Berries]

* Orange juice - 3 tbsp

* Balsamic Vinegar - 1 tbsp

* Red Wine / Brandy - 1 tbsp [Optional]

Note -

* If you do not like to bite into the seeds of the Blackberry, you can instead make a compote and extract the sauce alone. I went for the whole fruit to accompany the Panna cotta.

* You can substitute the Blackberry for other Berries such as Strawberry, Raspberry etc.

Cooking -

For Panna cotta -

1. In a small ramekin or bowl, mix a few tablespoons of milk and Gelatin to form uniform consistency.

2. Meanwhile, boil the Milk, Sugar, Vanilla Extract and Cream in a sauce pan on a Stove. Once it starts boiling, reduce heat and add the Gelatin mixture and mix well. Remove the sauce pan from Stove and let it rest for a few minutes.

3. Strain and pour the mixture into the serving bowls or glasses. Once it cools down to room temperature, refrigerate them for about 5-6 hrs until it sets and firms up.

For Roasted Blackberries -

1. In a Oven-safe bowl, add the washed and drained Berries, Sugar, Orange juice, Balsamic Vinegar and Red Wine or Brandy; And mix well.

2. Cover the bowl with an Aluminium foil and place the bowl into a preheated Oven at 325 Degree Fahrenheit for 30-40 mins. The Berries become soft and change to a more reddish color.

3. Remove the bowl from the Oven and let it cool down to room temperature. These can be refrigerated up to a week or frozen for a month.

For Assembling -

1. Serve a few spoons of the cold roasted Berries and sauce on to the cold and set Panna Cotta. They are best served cold.

I have made these many times when I have some Cream left over and a Full Cream Panna Cotta is more creamier and tastier than the low fat version. But then it is a trade-off am willing to make when I come to think of the workout I have to do to burn up the calories.