Lemon Panna Cotta with Berry Compote

Ingredients

• 10 oz poached berries mixed frozen thawed
• 0.3 oz gelatin powder unflavored
• 2 cups half-and-half 
• 2 tablespoons honey 
• 0.3 cup juice of lemon fresh (from 2 large lemons)
• 2 teaspoons juice of lemon 
• 1 tablespoon lemon zest finely grated
• 0.5 cup sugar 
• 3 tablespoons sugar 
• 2 teaspoons vanilla extract 
• 1 cup percent yogurt greek-style

Equipment

• bowl
• sauce pan
• whisk
• ramekin
• measuring cup

Directions

1. Pour lemon juice into a bowl.
2. Sprinkle gelatin over and let stand until gelatin softens, 5 to 10 minutes.
3. In a saucepan, whisk sugar with lemon zest.
4. Pour in half-and-half and yogurt, place over medium heat and cook, whisking, until mixture is just simmering and sugar has dissolved, about 2 minutes (do not allow to boil).
5. Add gelatin mixture and vanilla and whisk until gelatin has dissolved.
6. Transfer to a large measuring cup with a pouring spout and divide mixture among 6 wineglasses, ramekins or custard cups. Refrigerate until firm, at least 4 hours or overnight.
7. Make compote: Stir together berries, sugar, honey and lemon juice in a saucepan. Cook over medium heat, stirring often, until sugar dissolves and berries release their juice, about 3 minutes. Lower heat slightly and continue cooking, stirring often, until compote thickens slightly, about 5 minutes longer.
8. Transfer to a bowl and cool, then cover and refrigerate. Spoon over panna cotta just before serving.