Panna Cotta with Carole Murko

Created: 08/03/2014 9:28 AM WNYT.com
By: Jaired Crofut

Carole Murko


Nana’s Panna Cotta

This is a simple and EASY dessert. Nana always whipped this up for a quick and delectable treat.  It’s smooth like pudding but easier to make and you can doctor it up with seasonal fruit or flavorings. For a special summer treat – my nana would add blueberries.  I have recently rediscovered her recipe as it is naturally gluten free and uses very little sugar and makes an excellent and satisfying dessert.  I substituted maple syrup for the sugar in her recipe as I have been trying to avoid refined sugar.

2 packages, unflavored gelatin

4 cups heavy cream

½ cup milk

½ cup maple syrup

2 vanilla beans

2 tsp vanilla extract

4 cups of blueberries

In a mixing bowl, sprinkle gelatin into the milk and let sit.

In a saucepan, heat the cream and maple syrup.  Cut the vanilla beans down the middle, length-wise and scrape out the seeds.  Add the pod while stirring.  When small bubbles appear, remove from heat.

Remove the pod and add the warm cream mixture to the gelatin. Then add the vanilla extract and the blueberries.  Pour into ramekins, cover and refrigerate for at least 4 hours.


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