Lemon Panna Cotta With Berry Compote

• Panna cotta:
• 1/4 cup fresh lemon juice (from 2 large lemons)
• 1 envelope (1/4 oz.) unflavored gelatin
• 1/2 cup sugar
• 1 tablespoon finely grated lemon zest
• 2 cups half-and-half
• 1 cup 2 percent Greek-style yogurt
• 2 teaspoons vanilla extract
• Compote:
• 1 10-oz. bag frozen mixed berries, thawed
• 3 tablespoons sugar
• 2 tablespoons honey
• 2 teaspoons lemon juice

1. Make panna cotta: Pour lemon juice into a bowl. Sprinkle gelatin over and let stand until gelatin softens, 5 to 10 minutes.
2. In a saucepan, whisk sugar with lemon zest. 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). Add gelatin mixture and vanilla and whisk until gelatin has dissolved. 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.
3. 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. Transfer to a bowl and cool, then cover and refrigerate. Spoon over panna cotta just before serving.

cotta, lemon juice, unflavored gelatin, sugar, lemon zest, percent, vanilla, mixed berries, sugar, honey, lemon juice

Taken from www.myrecipes.com/recipe/lemon-panna-cotta (may not work)