LEMON PANNA COTTA
Panna Cotta is an old treat from the mountains of Italy, and you'll be so surprised how incredibly easy it is to make. It's luscious, has a silky texture, refreshing with subtle lemon flavor, and a great choice for family dinners or special company. Feel free to garnish with any fresh fruit that's in season if you desire.
Provided by lutzflcat
Categories World Cuisine Recipes European Italian
Time 4h35m
Yield 6
Number Of Ingredients 6
Steps:
- Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
- Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
- Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
- Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
- Garnish with remaining lemon zest before serving.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 21.4 g, Cholesterol 163 mg, Fat 44 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 27.4 g, Sodium 47.8 mg, Sugar 17.8 g
LEMON PANNA COTTA WITH BLACKBERRY SAUCE
For convenience, chill these individual eggless custards overnight before serving. The sauce can also be made a day ahead.
Provided by Dreamgoddess
Categories Dessert
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For panna cotta: Lightly oil six 3/4-cup ramekins or custard cups.
- Mix milk and cream in heavy medium saucepan.
- Scrape in seeds from vanilla bean; add bean.
- Bring to simmer.
- Remove from heat.
- Cover; let steep 30 minutes.
- Remove vanilla bean.
- Pour lemon juice into small bowl; sprinkle gelatin over.
- Let stand until gelatin softens, about 10 minutes.
- Stir sugar and gelatin mixture into milk mixture.
- Stir over low heat just until sugar and gelatin dissolve, about 2 minutes.
- Remove from heat.
- Whisk in crème fraîche and lemon peel.
- Divide among ramekins.
- Cover; chill until set, at least 6 hours or overnight.
- For sauce: Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender.
- Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible.
- Discard solids in strainer.
- Stir remaining blackberries into sauce.
- (Can be made 1 day ahead. Cover and chill).
- Run small knife around each panna cotta.
- Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds.
- Place plate atop ramekin.
- Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta.
- Serve with sauce.
Nutrition Facts : Calories 443.6, Fat 31, SaturatedFat 19, Cholesterol 112.8, Sodium 51.6, Carbohydrate 40.6, Fiber 4, Sugar 34, Protein 4.6
LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES
Creamy panna cotta, plump British blackberries and warm honey madeleines make a special dessert with very little effort
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 6h
Number Of Ingredients 14
Steps:
- For the panna cotta, put 6 small pudding moulds (about 120ml each) on a baking tray. Soak the gelatine leaves in a bowl of very cold water (see tip, below) and set aside.
- Put the cream, milk and sugar into a large pan and bring slowly to the boil. When the cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few mins until reduced slightly, then turn off the heat.
- Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot cream, leave until just warm, then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set - overnight is ideal.
- To make the madeleines, beat the eggs with the sugar and honey until light and airy. Whisk in the flour and ground almonds until completely incorporated, then gradually whisk in the cooled, melted butter. The batter can be made several hrs in advance.
- To bake the madeleines, heat oven to 190C/170C fan/gas 5. Generously butter, then flour, the madeleine or bun tins. Spoon the batter into the tins and bake for 10-12 mins, depending on the size of the tins.
- When the madeleines are golden and baked all the way through, remove from the oven and leave to cool for 2 mins. Tip out of the tin and bake another batch, if you need to. Drizzle the blackberries with liqueur, if using.
- To unmould the panna cottas, run the tip of a knife around the edge of the mould. Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould. When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.
- To plate up, unmould a panna cotta in the middle of each plate, pouring over any melted mix from the mould. Arrange blackberries around half of the panna cotta. Place a few madeleines on the opposite side of the plate. Spoon over a little of the blackberry juices from the bowl and serve straight away.
Nutrition Facts : Calories 948 calories, Fat 71 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.21 milligram of sodium
LEMON PANNA COTTA WITH BERRIES
Cool, creamy and pretty as a picture, this luscious Italian dessert is elegant enough for the fanciest dinner party. Instead of using ramekins, pour into cocktail glasses and chill for a dressier look. -Mariela Petroski, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, sprinkle gelatin over half-and-half; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the whipping cream, honey, lemon zest and salt. Cook and stir until blended. Pour into seven 6-oz. ramekins or custard cups., Cover and refrigerate for at least 5 hours or until set. In a small bowl, combine the berries, sugar, lemon juice and Amaretto if desired. Cover and refrigerate for at least 30 minutes. Unmold panna cotta onto dessert plates; serve with berry mixture.
Nutrition Facts : Calories 382 calories, Fat 30g fat (19g saturated fat), Cholesterol 116mg cholesterol, Sodium 73mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE
You'll love this silky-smooth dessert.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
- Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
- Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
- When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 41 g, Cholesterol 122.3 mg, Fat 33.2 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 20.6 g, Sodium 36.5 mg, Sugar 34.9 g
LEMON PANNA COTTA WITH BLACKBERRY SAUCE
Categories Liqueur Milk/Cream Dessert Blackberry Lemon Vanilla Chill Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For panna cotta:
- Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.
- Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.
- For sauce:
- Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining blackberries into sauce. (Can be made 1 day ahead. Cover and chill.)
- Run small knife around each panna cotta. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds. Place plate atop ramekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.
- *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.
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