We’re having a baby …Nooooo not for me…this shop is allllll closed up!!!!
My good friend Aggie of Aggies Kitchen is having a sweet baby boy.
Aggie and I started our sites around the same time and instantly hit it off. She is sweet, funny and warm, I couldn’t be happier for her and her adorable family.
Panna cotta is an EXTREMELY easy dessert to make and the flavor combinations are endless. If you can dissolve sugar into heavy cream and can rip open a gelatin pack, you can make panna cotta.
My favorite part about this ultra creamy dreamy dessert is that it can be made the day before your special event.
It’s the ultimate No Fuss dessert that will be sure to WOW your guests!
If you have a few minutes, take a gander at all of the other fine recipes for Aggie’s Baby Shower!!!
Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom
Drinks
Toasted Coconut Milkshakes from Bev of Bev Cooks
Lemon Cream Soda from Angie of Eclectic Recipes
Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family
Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks
Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen
Italian Basil Sparkling Lemonade from Marly of Namely Marly
Italian Sodas from Laura of Real Mom Kitchen
Cafe Mocha Punch / or Iced Cafe Mocha from Amy of She Wears Many Hats
Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace
Entrees
Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir-Fry from Cassie of Bake Your Day
Potato-Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin’ Canuck
“Straw & Hay” Tagliatelle in Cream Sauce from Flavia of Flavia’s Flavors
Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie’s Cucina
Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks
Smashed Chickpea and Avocado Panini from Kathy of Panini Happy
Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Cake Duchess
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S’mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The hungry housewife
Fortune Cookies from Shari of Tickled Red
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
- 1 packet Gelatin
- 3 tablespoons Cold Water
- 1/4 cup White Sugar
- Zest of 1 small Lemon
- 2 cups Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- Fresh Blueberries for garnish
- Lemon Zest for garnish
- Lightly coat ramekins, tea cups or tiny bowls, etc. with vegetable oil.
- In a large bowl, add the water and sprinkle the gelatin over top of the water, allow to sit for 10 minutes.
- While the gelatin is sitting, use your fingers to rub the white sugar and lemon zest together to release the oil in the zest in a medium saucepan.
- Add the heavy cream and vanilla to the saucepan and cook over medium heat until the sugar is dissolved.
- Pour the hot cream into the gelatin and thoroughly mix until smooth.
- Evenly distribute the mixture into ramekins.
- Allow to slightly cool, cover and place in the refrigerator for 4 hours or overnight.
- Serve straight from the ramekin or if you would like to invert the panna cotta onto a serving plate, carefully run a knife or toothpick around the edges and dip the ramekin into very hot water to loosen it; invert onto plate and top with blueberries and lemon zest.
I love the lemon and blueberry combo in this gorgeous dessert!! Thank you so much for participating!!
I haven’t ever made panna cotta… actually I don’t think I’ve eaten it!
I need to fix this.
Panna cotta makes me melt, so luxurious and delish. Such a lovely dessert to celebrate sweet Aggie!
Panna Cotta? What a perfect dessert for a baby shower! It’s so fun to be a part of this event with you!
ha ha you crack me up “this shop is closed”! I agree–Aggie is the best! I have never made panna cotta (always too intimidated) and you just convinced me that I can do it!
Yum like a million times over. I love Panna Cotta and forget to make it..which is kind of lame because it’s so delicious!!
Perfect for an Italian-themed baby shower, Leslie! I love your photos!! So glad you joined in, thank you!
This is totally my kind of dessert. So light and bright. I love it! And I’m really enjoying being part of the virtual shower for Aggie with you and all the other wonderful bloggers. What a great day!
Such a pretty dessert for a baby shower!
These are so pretty – I love the touch of baby boy blue!
Love the individual servings of the panna cotta – perfect for a shower!
Love this dessert friend, panna cotta is a favorite!! You are the dessert queen!! Thank you so much for being part of this xoxo
My shop is closed too…lol! I love panna cotta and you reminded me I need to make it more often. A yummy dessert for Aggie’s shower!
I had no idea panna cotta was so simple! I need to make this asap!!
Panna cotta is such an elegant dessert! What a nice surprise for Aggie!
Oh goodness, this looks divine 🙂 I am loving the simplicity of this
Loved your dessert, Leslie! Panna Cotta is one of my faves! 🙂
Thanks for this recipe for panna cotta. It sounds like a wonderful dessert.