Lemon Panna Cotta with Berry Compote Recipe

Ingredients

• 1 envelope Knox Original Unflavored Gelatine
• ¼ cup fresh lemon juice
• 2 cups heavy whipping cream
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

• 4 tablespoons butter
• 2 cups frozen berries
• 6 tablespoons agave nectar
• 1½ tablespoons vodka
• ¼ teaspoon salt

1. Lightly grease 4 custard cups or ramekins with nonstick spray.
2. In a large bowl, whisk together the unflavored gelatine and lemon juice until the gelatine has dissolved. Let stand for 10 minutes.
3. Heat heavy whipping cream over medium heat in a saucepan. Add the sugar and whisk until it has dissolved completely. Add the vanilla extract and cinnamon. Whisk until combined thoroughly and remove from heat.
4. Pour the warm cream mixture over the gelatine and whisk until thoroughly combined. Divide evenly into the 4 custard cups or ramekins. Cover with plastic wrap and refrigerate overnight.
5. For the berry compote, melt butter over medium heat in a saucepan. Add the remaining ingredients and cook, stirring frequently, until thick, about 10 minutes. Let cool slightly.
6. Carefully unmold the panna cotta by running a butter knife along the edges. Top with warm berry compote. Serve immediately