Vegan Lemon Panna Cotta With Blackberry Basil Coulis 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.