Lemon Panna Cotta With Red Wine Blackberry Sauce Recipes

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.

PANNA COTTA WITH BLACKBERRY CABERNET SAUCE

Steps:

• Add 1 tbsp. powdered gelatin (about 1 packet) to a small bowl with ¼ cup cold or warm (not hot) water. Stir and allow to dissolve and "bloom" for about 1 minute. If it has a few little bits of un-dissolved gelatin when finished, break them up a little but you don't have break them up entirely.
• In a small-medium sauce pan, add 1 cup heavy cream, 2 cups whole milk, 5 tbsp. sugar and 2 tsp. real vanilla extract. Simmer and stir over MEDIUM heat for 4-5 minutes until you see a little steam rise, stirring occasionally.
• Add gelatin and stir until thoroughly dissolved. Remove from heat.
• Carefully divide panna cotta liquid into 6 glasses. Cover with cellophane and refrigerate for at least 4 hours.
• Add 12 oz. blackberries (about 2 standard packages) to a sauce pan with 2 tbsp. Cabernet and 1 tbsp. white granulated sugar.
• Simmer over MEDIUM-HIGH heat for 20 minutes, stirring throughout, but making sure not to break up berries.
• You'll know the sauce is ready when it's reduced to a nice, thick syrup on the bottom. Refrigerate until cold, about 45 minutes.
• Once cold, add 1 tsp. fresh lemon juice and 1 more tbsp. Cabernet. Stir and spoon on top of panna cotta.

BLACKBERRY LEMON PANNA COTTA

Steps:

• *Start this recipe the day before you plan to serve. In a cold saucepan, place coconut cream, honey, vanilla, and lemon oil. (Note: if coconut cream has separated in the can, give it a little whisk to combine.) Sprinkle gelatin over all. Let it all sit there for 5 minutes to allow the gelatin to "bloom."
• Place saucepan over medium heat, and whisk gently until gelatin has melted, and all liquid is combined. Carefully pour into four 8-oz. ramekins. Refrigerate overnight. It is not necessary to cover them.
• On the day you want to serve, make the sauce. Place blackberries and 2 tablespoons water in a small saucepan over medium heat. As the berries warm, mash them with a whisk. Once you have a good juice going (about 5 minutes), remove from heat.
• Strain the blackberry mixture through a fine sieve. Work the berries with a whisk so that more of the juice comes out of them, and you are left with seeds in the sieve. You should have about a 1/2 cup of juice. Clean out the saucepan of any bits, and return the juice to the pan.
• With the saucepan over medium high heat, whisk in honey, 1 tablespoon water, and lemon oil until well combined. When liquid is bubbly, whisk in arrowroot starch. As soon as it has thickened, remove from heat. If there are any lumps, keep whisking until they have disappeared. Let cool completely at room temperature, but do not refrigerate.
• To serve, place ramekins in a shallow baking dish of very warm (but not hot!) water for about 30 seconds. Remove ramekins, and wipe off the water. Run a knife around the edge of the panna cotta. Place a dessert dish upside down on the ramekin. Carefully invert so the custard turns out onto the plate. (If it won't come out, repeat this step.)
• Drizzle 2 tablespoons of blackberry sauce on each panna cotta. Garnish with fresh berries, lemon zest shavings, or curled lemon zest.

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.