Blueberries and measuring spoons

Summertime Flavors at Home with Panna Cotta & Blueberry Ginger Sauce

Popular summer desserts often include ice cream, popsicles, and strawberry shortcake. At the Portola Hotel, we love a refreshing and light Panna Cotta with Blueberry Ginger Sauce. Take a trip to your local farm stand or grocery store for a basket of fresh, organic blueberries and lemons to create this delicate and balanced panna cotta dessert.

Brew a pot of Peet’s Coffee or pair this Panna Cotta recipe with a white grape variety like Orange Muscat.

Panna Cotta with Blueberry Ginger Sauce

This Panna Cotta recipe is the perfect dessert to enjoy on a warm summer evening at home.

 Panna Cotta Ingredients

  • Zest of one lemon
  • 1 envelope unflavored gelatin
  • 1 1/2 cup milk
  • 2 T sugar
  • Pinch of salt
  • 2 T fresh lemon juice
  • 1 cup plain yogurt

This recipe uses the whole lemon – zest and juice

Panna Cotta Directions

  1. Remove the lemon zest in long strips with a peeler. Squeeze zested lemon and reserve juice.
  2. In a bowl, sprinkle gelatin over ½ cup of milk.
  3. In a small saucepan, combine remaining milk, sugar, lemon zest, and salt. Bring to a gentle simmer.
  4. Remove from heat, cover, and steep 10 minutes.
  5. Add gelatin mixture and stir over low heat until dissolved.
  6. Strain into a bowl and discard the lemon zest. Cool for 10 minutes.
  7. Stir in yogurt. Pour into six, 6-ounce ramekins. Refrigerate until set, approximately 2 to 4 hours.
  8. Invert on to a serving plate and top with sauce.

In a small saucepan, combine remaining milk, sugar, lemon zest, and salt.       

Blueberry Ginger Sauce Ingredients

  • 6 oz. fresh blueberries
  • 2 oz. water
  • 1 oz. crystallized ginger, chopped
  • 1/4 cup granulated sugar


Blueberry Ginger Sauce Directions

  1. In a small saucepan, combine blueberries, sugar, water, and crystallized ginger.
  2. Bring to simmer, remove from heat then stir in lemon juice.
  3. Cool sauce and serve over Panna Cotta.

Panna Cotta with Blueberry Ginger Sauce

Share your Panna Cotta dessert and pairings on social media with hashtag #PortolaHotel


Recipe by Executive Chef Danny Abbruzzese | Yields 6 servings


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