Apple Berry Panna Cotta

hand blender/blender, fine mesh sieve, 1/3 cup cavity dessert molds or cups

Total Time
3 hrs. 20 minutes

8 servings (1/3 cup each)

Our Apple Berry Fruit Sauce gives this easy make ahead eggless custard a delicious fruity tang.


  • 2 tbsp water
  • 1 (7g) pouch gelatin powder
  • 1-1/2 cups 35% cream, divided
  • 3 pouches GoGo squeeZ® Apple Berry Fruit Sauce
  • 1/3 cup granulated sugar
  • 1/3 cup raspberries
  • Assorted berries to garnish (optional)
  • Lemon Syrup:
  • 1 lemon
  • 3 tbsp granulated sugar
  • 2 tbsp water


Add water to a large microwaveable measuring cup and sprinkle evenly with gelatin. Let sit 1-2 minutes until gelatin has bloomed and water has absorbed.
Stir in 1/2 cup of cream and heat in microwave for 1 minute, stirring halfway, until gelatin and sugar have dissolved.
Add remaining 1 cup cream, apple berry fruit sauce, sugar, and raspberries. Blend with a hand blender until smooth. Strain and press mix through a fine mesh sieve with a rubber spatula, discarding raspberry seeds.
Fill molds with 1/3 cup portions. Chill uncovered to let set; about 3 hrs.
Meanwhile, make lemon syrup. Peel large strips of lemon zest with a peeler avoiding the white pith. Juice the lemon and julienne the strips of zest; place in a small saucepan and add water. Bring to a simmer and cook stirring occasionally for 3 minutes. Transfer to a bowl, cover and let cool.
Once panna cotta is set, sit the molds in hot tap water for 20 seconds and invert to release panna cotta from molds.
Serve drizzled with lemon syrup, candied zest, and fresh berries.