Vanilla Panna Cotta with Blueberry Lemon Sauce
Prep time
Cook time
Total time
These mini vanilla bean panna cotta’s are just the right size for party desserts or pack them up for a picnic! The blueberry lemon sauce finishes it just right.
Serves: 6 servings
  • 1 tablespoon powdered unflavored gelatin
  • 4 tablespoons warm water
  • 1 cups Nancy’s Organic Whole Milk Yogurt
  • 1 cups whipping cream
  • Pinch of salt
  • ½ cup sugar
  • 1 teaspoon vanilla bean paste or ½ a vanilla bean
  • ½ pint blueberries
  • ¼ cup sugar
  • ½ tablespoon fresh lemon juice
  • Zest of lemon
  1. Sprinkle gelatin over water. Let soften 5 minutes.
  2. Warm cream gently and add sugar and salt until dissolved, about 5-7 minutes.
  3. Add gelatin to warm cream. Stir to dissolve. Allow to cool to a comfortable temperature (this prevents the probiotics from dying in the yogurt). Gradually whisk cream into yogurt. Add vanilla bean paste or scrape half a vanilla bean into the cream.
  4. Place 6 small ramekins on baking sheet, (if planning to unmold the panna cottas once set, lightly coat with unflavored oil). Pour in cream mixture, cover and refrigerate overnight.
  5. Sauce:
  6. Combine sugar, blueberries, and lemon juice, cook until softened. Bring to boil and cook over medium heat for 10-15 minutes until thickened.
  7. Cool to room temperature and serve over panna cotta with fresh lemon zest
Recipe by The Adventure Bite at