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    Home » Recipes » Holiday » Easter » Teacup Panna Cotta with Berries in Creme de Violette Syrup

    LAST UPDATED: July 17, 2018 • FIRST PUBLISHED: May 8, 2013 By Toni Dash 12 Comments

    Teacup Panna Cotta with Berries in Creme de Violette Syrup

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Teacup Panna Cotta with Berries in Creme de Violette syrup side view

    Mother’s Day is my favorite day of the entire year, hands down. Even more than my birthday. It’s like Hallmark handed me an ‘off duty’ pass and everyone knows it. Last year each of my children wanted to cook something for me. My son, the youngest, Googled ‘gluten free food kids can cook themselves’ to land on some gluten-free chocolate truffle cookies which he made in secret (with a little help from my husband). My daughter pulled out her American Girl Doll mini food cookbook and made a teeny tiny cake from a cookie and some faux watermelon slices of lime wedges and red jello (which I completely inappropriately mistook for jello shots; not my finest maternal moment).

    Teacup Panna Cotta with Creme de Violette syrup and violets in bowl

    Most holidays can be made special without a lot of extraordinary effort. I’m inspired right now by the budding of spring, light fresh flavors and flowers. There are many things in my garden that are edible which pop up before the deliberately planted annual vegetables and herbs do. I’ve been waiting through weekly, sloppy spring snow storms for the violets to bloom. They smell wonderful but also are edible; perfect for decorating desserts or throwing into salads.

    Teacup Panna Cotta overhead view

    I recently became hooked on Crème de Violette liqueur after visiting the stately Broadmoor Hotel in Colorado Springs where I enjoyed a Purple Pin adult milkshake. It has a subtle flavor that tastes as violets smell. It’s reminds me of spring when everything is a bit more subtle.

    Since I declare myself off the clock for the weekend I wanted to prepare a special dessert that others might make for any special moms in their lives or themselves! Panna Cotta is a simple dessert from Northern Italy that can be whipped up in a snap. Essentially cream, sugar, vanilla and gelatin, it is a fresh-flavored dessert easily adorned with preferred flavors or fresh fruits. It is creamy but not overly sweet nor is the violet syrup. It’s a unique and special dessert!

    Teacup Panna Cotta with berries

    To add a bit of whimsy to the holiday I poured the Panna Cotta into teacups, full vintage cups and large espresso cups then adorned them with fresh blackberries and raspberries in a syrup of Crème de Violette. The dish screams ‘spring’ and would make a wonderful surprise for Mother’s Day. It is simple enough for older children (and husbands too!) to be able to make it themselves!

    Teacup Panna Cotta with Creme de Violette syrup in colorful cups

    Teacup Panna Cotta with Berries in Creme de Violette syrup side view

    Teacup Panna Cotta with Berries in Violet-flavored Syrup

    Panna Cotta is a simple, delicious custard dessert dressed for spring with fresh berries in Creme de Violette syrup. The Panna Cotta can be chilled to serve in any teacups; shown here large espresso cups and small vintage full sized teacups.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 4 hours 30 minutes
    Servings: 8 2 cups Panna Cotta and 6 tablespoons Creme de Violette syrup
    Calories: 329kcal
    Author: Toni Dash
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    Ingredients

    Ingredients for Panna Cotta:

    • 2 cups Heavy Whipping Cream
    • ¼ cup granulated Sugar
    • 1 teaspoon Vanilla Extract
    • 1 packet Gelatin
    • 1/2-1 cup mixed berries (I used blackberries and raspberries)

    Ingredients for Creme de Violette Syrup:

    • ¾ cups Crème de Violette liqueur
    • 2 tablespoons granulated sugar

    Instructions

    Instructions for Panna Cotta:

    • In a small bowl combine the packet of gelatin with 3 tablespoons of cold water; whisk to combine and set aside.
    • In a heavy, medium saucepan, combine the cream, sugar and vanilla over medium-low heat. Stir frequently until sugar is fully dissolved.
    • Add gelatin mixture (which will be solidified); whisk to dissolve gelatin and fully combine with cream mixture.
    • Pour into desired tea cups and place in the refrigerator for 4 hours. Note: I place the teacups on a baking sheet to keep them stabilized. Panna Cotta may be made the day prior and if so I suggest covering the top with plastic wrap once cooled.

    Instructions for Creme de Violette Syrup:

    • Combine ingredients in a small, heavy saucepan and bring to a simmer over medium-low heat. Stir frequently until the sugar is dissolved and the mixture is reduced by half (about 10 minutes). Set aside and allow to cool to room temperature (about 20 minutes). The mixture will thicken as it cools. Note: the alcohol cooks off when simmering.

    Instructions to serve Panna Cotta:

    • Place berries in a bowl and pour Creme de Violette syrup over them. Spoon gently coating all berries and allow to sit for 5 minutes. Spoon berries and syrup over the individual Panna Cotta and serve.

    Notes

    The bulk of the recipe time is allowing the Panna Cotta to fully chill for 4 hours.

    Nutrition

    Calories: 329kcal | Carbohydrates: 20g | Protein: 1g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 23mg | Potassium: 49mg | Fiber: 0g | Sugar: 18g | Vitamin A: 875IU | Vitamin C: 0.6mg | Calcium: 39mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Teacup Panna Cotta with Creme de Violette syrup with saucers

    panna cotta made in a tea cup
    Mother’s Day gift idea! This initial cup was a gift from a friend a few years ago from Anthropologie. You could make the Panna Cotta in a cute personalized mug for Mom and when the dessert is finished, she’ll have a great momento!
    « Gather: a Spontaneous Intimate Dinner & a Beet Down {cocktail}
    The Spring Fling cocktail »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Colleen says

      May 12, 2013 at 10:06 am

      I always feel I am getting more flavor when the presentation is so beautiful. Thank you for the idea to use pretty teacups. During the week (when it’s not a special day) I like to have berries with cream for breakfast. If it’s a work day, leaving out the liqueur is a good idea for me 🙂 My sister tells me that heavy cream, having no carbohydrates, actually lowers the glycemic index of the meal, making it healthy, delicious, and less likely to make me gain weight. All good things.

      Reply
    2. Biren @ Roti n Rice says

      May 09, 2013 at 6:09 pm

      Your kids are so sweet. It is no wonder you enjoy Mother’s Day the most.

      Love those purple spring flowers. There seems to be many more purple varieties in Colorado. I wish I knew back then that they were edible. They make a beautiful garnish for your lovely dessert. Happy Mother’s Day!

      Reply
    3. Caroline Taylor says

      May 09, 2013 at 6:11 am

      Toni this is so cute! I love the sound of the violet syrup and that violet adult milkshake has me very curious. I love panna cotta and serving them in little teacups is genius.

      Reply
    4. Mr. & Mrs. P says

      May 08, 2013 at 2:09 pm

      These look so lovely!!! Beautiful!!!!

      Reply
    5. Gina says

      May 08, 2013 at 1:55 pm

      5 stars
      Not a problem at all! I am now following you on Facebook; I live in Atlanta, but love that you have an appreciation for local foods and good, REAL foods. If you see posts, likes, or comments from Food Porn Media or food | porn, that’s me!

      Reply
    6. Gina says

      May 08, 2013 at 12:47 pm

      You have no idea how much I crave and love panna cotta and spend ungodly amounts of money when I go to Italian restaurants to get it. I will definitely be making this recipe.

      As the others said, the whimsical presentation of the food and the beautiful photography really are something fit for wiley gnomes and gorgeous garden fairies. Such a literally and figuratively sweet thing to make for mothers everywhere.

      Reply
      • Toni Dash says

        May 08, 2013 at 1:22 pm

        Gina this panna cotta is perfection to me; not overly sweet, a beautiful creamy texture. And EASY! There is something about panna cotta that seems it would be fussier; it’s not. I love your last comments. Thank you so much.

        Reply
    7. Helene Dsouza I Masala Herb says

      May 08, 2013 at 8:49 am

      I had heard of Crème de Violette before but I have never had the chance to get a hand on it yet. Gorgeous panna cotta Toni!

      Reply
      • Toni Dash says

        May 08, 2013 at 1:21 pm

        Helene it is a relatively new discovery to me and I’m completely smitten! As mentioned it tastes as violets smell (weird but I’m sure you understand!). It’s a deep purple color as well. I find the flavor light and springy. It was beautiful with these berries and panna cotta!

        Reply
    8. Happy Valley Chow says

      May 08, 2013 at 8:12 am

      Wow those are stunning, great job, love the presentation!

      Happy Blogging!
      Happy Valley Chow

      Reply
      • Toni Dash says

        May 08, 2013 at 1:23 pm

        Thank you Eric! Appreciate you always reading and commenting.

        Reply
    9. Kanak Hagjer says

      May 08, 2013 at 7:28 am

      Your photos took my breath away!! This is really the prettiest way to serve Panna Cotta. Wonderful gift idea for Mother’s Day!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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