Lemon Pannacotta With Lemon Marmalade Recipes

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LEMON PANNACOTTA WITH LEMON MARMALADE



Lemon Pannacotta with Lemon Marmalade image

Provided by Jimmy Bannos Jr.

Categories     Milk/Cream     Dairy     Dessert     Cocktail Party     Easter     Mother's Day     Lemon     Birthday     Shower     Christmas Eve     Engagement Party     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield makes 8

Number Of Ingredients 10

Marmalade:
3 large lemons
3/4 cup sugar
Panna Cotta:
1 cup whole milk, divided
2 teaspoons unflavored gelatin
2 1/2 cups heavy whipping cream
1/2 cup sugar
Peel from 1 lemon (removed with a vegetable peeler)
1 vanilla bean, split lengthwise

Steps:

  • For marmalade:
  • Using a knife, cut peel and white pith, end to end, from lemons. Juice enough flesh to measure ⅓ cup; reserve. Bring a large saucepan of water to a boil. Add peel; boil for 5 minutes. Drain; repeat 2 more times. Let peel cool; slice lengthwise into thin strips, then crosswise in half.
  • In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves. Add peel, bring to a simmer, and cook until mixture is reduced to ⅔ cup and an instant-read thermometer reads 225°F about 10 minutes. DO AHEAD: Can be made up to 2 weeks ahead. Cover and chill.
  • For panna cotta:
  • Pour 1/2 cup milk into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.
  • Meanwhile, combine cream, sugar, lemon peel, and remaining 1/2 cup milk in a large saucepan. Scrape vanilla seeds from bean into saucepan; add bean. Bring to a simmer over medium heat, whisking until sugar dissolves. Remove from heat; cover and let steep for 10 minutes.
  • Bring cream mixture back to a simmer. Add gelatin mixture and stir until dissolved. Strain. Divide among eight 3/4-cup ramekins. Chill uncovered until panna cotta is set, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  • Using a small sharp knife, cut around edges of each panna cotta. Place a small serving plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Serve with marmalade.

LEMON PANNA COTTA WITH BLUEBERRIES



Lemon Panna Cotta with Blueberries image

This creamy, tart, and lightly sweet dessert is much easier to make than you might think! Serve with some fresh fruit for some added sweetness to balance out the tartness of the lemon. While the recipe describes how to remove the panna cotta from the molds for serving, they can also be served directly in the ramekins with the fruit on top for ease (I would use slightly larger ramekins in this case).

Provided by fabeveryday

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 6

Number Of Ingredients 9

cooking spray
¼ cup fresh lemon juice
1 (.25 ounce) envelope unflavored gelatin
2 cups heavy whipping cream
1 cup half-and-half
2 teaspoons fresh lemon zest, plus more for garnish
⅓ cup granulated sugar
½ teaspoon vanilla extract
6 leaves fresh mint

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.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 16.1 g, Cholesterol 123.6 mg, Fat 34 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 21.2 g, Sodium 49.1 mg, Sugar 11.6 g

LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES



Lemon panna cotta with blackberries & honey madeleines image

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

3 leaves of gelatine (see tip at bottom of page)
600ml double cream
150ml milk
200g caster sugar
zest and juice 2 lemons
zest 1 lime
3 medium eggs
80g caster sugar
1 tbsp honey
80g plain flour for dusting
40g ground almonds
75g unsalted butter , melted, plus extra for the tin
200g blackberries (about 40 in total)
3 tbsp crème de mûre liqueur or cassis (optional)

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



Lemon Panna Cotta image

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

2 tablespoons freshly squeezed lemon juice
1 (.25 ounce) package powdered gelatin (such as Knox®)
3 cups heavy cream
½ cup white sugar
2 ½ tablespoons fresh lemon zest, divided
1 tablespoon orange liqueur (such as Grand Marnier®)

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



Lemon Panna Cotta image

Provided by Rozanne Gold

Categories     dessert, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

3 cups heavy cream
1 1/4 cups milk
1 vanilla bean, split, and seeds scraped
Zest of 8 lemons
1/2 cup sugar
3 1/2 sheets gelatin (scant 1/2 ounce) or 2 1/2 teaspoons gelatin granules

Steps:

  • Put cream, one cup milk, vanilla bean halves and seeds, and lemon zest in a medium saucepan. Simmer for 5 minutes, stirring often. Remove from heat, and allow to steep for 20 to 30 minutes.
  • Strain lemon mixture through a fine-mesh strainer, and return to saucepan. Add sugar. Bring just to a boil over medium heat. Lower heat, and cook 2 minutes, stirring constantly, until sugar dissolves.
  • If using sheet gelatin, snap sheets in half, and place in a bowl of ice water for 5 minutes. Gently heat remaining 1/4 cup milk in a small pan. Squeeze moisture out of gelatin, and stir into warm milk one sheet at a time, until gelatin is thoroughly dissolved. If using granules, sprinkle on top of the 1/4 cup milk in a small skillet, and let stand for 2 minutes. Gently heat, stirring constantly for 2 minutes, until gelatin dissolves.
  • Stir gelatin into hot lemon cream. Place saucepan in a bowl of ice water, and stir constantly for 5 minutes, to make sure gelatin is evenly distributed.
  • Pour mixture into shallow bowls, ramekins or custard cups. Refrigerate, uncovered, until just firm, about 2 to 3 hours. Best served within 24 hours.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 21 grams, Sodium 56 milligrams, Sugar 18 grams

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