Best Lemon Grass Panna Cotta With Orange Chili Caramel Sauce Recipes

LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE

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.

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.

PANNA COTTA WITH CARAMEL SAUCE

Steps:

• Combine sugar and 1 cup of half-and-half in a medium saucepan over medium-low heat, whisking until combined. Add remaining half-and-half, heavy cream, and vanilla and cook for 3 minutes.
• Meanwhile, in a small bowl, whisk together hot water and gelatin, whisking until gelatin dissolves. Whisk gelatin mixture into half-and-half mixture until thoroughly combined.
• Remove from the heat and pour into ramekins or cupcake tins and chill for at least 2 hours or overnight until set.
• Remove panna cotta from refrigerator. Dip the bottoms of the ramekins or cupcake tin into a warm water bath for about 15 seconds. Turn out the panna cotta forms onto serving plates. Top with Orange Caramel Sauce and let run down sides. Serve while sauce is still warm.
• Melt the butter and brown sugar together in a small saucepan over medium heat. Add the orange juice and star anise and simmer until smooth and thick, about 5 minutes. Stir in the orange zest and remove from heat.

BURNT ORANGE PANNA COTTA

Steps:

• Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
• Whisk together confectioners sugar, salt, and 1 cup heavy cream.
• Cook granulated sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a golden caramel. Stir in 1 1/2 teaspoons zest and cook, stirring, until zest is toasted and fragrant, 30 seconds to 1 minute. Stir cream mixture and carefully add to caramel (it will bubble and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
• Stir in gelatin mixture and remaining teaspoon zest until gelatin is dissolved. Stir in orange juice, then let stand just until cooled to room temperature. Pour through a fine sieve into a medium bowl.
• Beat remaining 1/2 cup heavy cream with an electric mixer until it just holds soft peaks. Whisk sour cream in another bowl until smooth. Fold whipped cream into sour cream, then fold into caramel mixture until combined well.
• Spoon into molds and chill until firm, at least 8 hours.
• Dip molds in hot water 2 or 3 seconds and run a thin knife around edge of molds to help release panna cotta. Invert onto dessert plates and let stand at room temperature 20 minutes.
• While panna cotta is standing, remove peel and white pith from oranges with a sharp knife. Holding oranges over a bowl to catch juices, cut sections free from membranes. Squeeze juice from membranes into bowl and coarsely chop orange sections.
• Just before serving, spoon orange pieces and juice over desserts.

LEMON GRASS PANNA COTTA WITH ORANGE CHILI CARAMEL SAUCE

Steps:

• Combine ¾ cup (175 mL) milk, whipping cream, sugar and lemon grass in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and let steep for 1 hour. Strain.
• Pour remaining ¼ cup (50 mL) milk into small pot. Sprinkle in gelatine. Dissolve slowly on low heat, stirring occasionally. When fully dissolved, remove from heat and stir gelatine mixture into cream mixture. Let cool, stirring occasionally until cold.
• Oil 4 medium ramekins or other small dishes and strain in custard mixture. Chill 4 hours or until set. Dip base of ramekins in hot water to loosen. Turn panna cotta out onto individual serving dishes or serve in the moulds.
• For Orange Caramel, cut orange in half and squeeze out juice. Reserve 1/3 cup (75 mL) juice for sauce. Cut orange peels in half again.
• Combine corn syrup, sugar, water and orange peel in a saucepan and stir over low heat until sugar dissolves. Add ¼ cup (50 mL) of water and bring to boil. Turn heat down to medium and continue to cook, swirling pan occasionally, for 30 minutes or until syrup becomes a pale golden colour. Pour in reserved orange juice and cook, stirring constantly for 2 minutes or until caramel has come together to form a syrup.
• Remove pan from heat. Pour caramel into a heatproof bowl and remove orange peels. Set aside to cool.
• For Candied Chilies, bring sugar and water to boil. Turn heat to medium and stir until sugar is almost dissolved. Add chili, reduce heat to a gentle simmer and cook 10 minutes or until almost translucent. Let cool in syrup and strain.
• Add candied chilies to caramel and stir. Once cool, if caramel is too firm to stir, add a little warm water and stir over low heat until well-combined and caramel has a thick, pouring consistency.
• Drizzle onto panna cotta.