Lemon Panna Cotta With Blueberries Recipes

LEMON BLUEBERRY PANNA COTTA

Steps:

• Sprinkle the gelatin over the water in a small bowl. Let sit to soften.
• Put the half and half or milk in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon extract, and vanilla extract.
• Clean and dry the blueberries. Divide half of the berries between 4 6-8 ounce cups or bowls. Fill each one partway with the berries. Pour the panna cotta mixture over the berries and chill until set.
• Before serving, divide the remaining berries between the cups, piling them on top of the set custard. Garnish with lemon zest.

LEMON PANNA COTTA WITH BLUEBERRIES

Steps:

• Lightly oil or spray six 6 ounce ramekins.
• Pour lemon juice in a small bowl and sprinkle with gelatin. Let sit for 5 minutes to soften the gelatin; mix well. Set aside.
• Stir together heavy cream, half and half, and lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar has dissolved completely. Heat mixture slowly until it just about to boil, about 15 minutes. Remove from heat.
• Whisk gelatin mixture and vanilla extract into the cream mixture until well blended and gelatin is completely dissolved. Keep lightly whisking until the mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while the panna cotta is setting.
• Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap and refrigerate until set, about 4 hours.
• Run a knife around the inside edges of the ramekin to remove panna cotta from the ramekins. Carefully dip each ramekin into a bowl of hot water for a few seconds. Carefully invert onto serving plates, tap, and jiggle the ramekin a bit if needed for the panna cotta to come loose. Garnish with additional lemon zest and mint leaves, and serve with fresh blueberries.

LEMON PANNA COTTA

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.

LEMON PANNA COTTA WITH BERRIES

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.

LEMON-BUTTERMILK PANNA COTTA WITH BLUEBERRY SAUCE

Steps:

• To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
• Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk.
• Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
• Add buttermilk and zest, stirring well.
• Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
• To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.
• Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
• To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.

LEMON PANNA COTTA WITH BLACKBERRY SAUCE

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.

LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES

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.