Best Lemon Panna Cotta With Blackberries Honey Madeleines Recipes

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

Ingredients

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 WITH BLACKBERRY SAUCE

Lemon Panna Cotta with Blackberry Sauce image

For convenience, chill these individual eggless custards overnight before serving. The sauce can also be made a day ahead.

Provided by Dreamgoddess

Categories Dessert

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean, split lengthwise
5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup creme fraiche
2 tablespoons grated lemons, rind of
3 cups frozen blackberries, thawed,drained,juices reserved (about 12 ounces)
3 tablespoons packed golden brown sugar
3 tablespoons creme de cassis (black-currant-flavored liqueur; optional)

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.

Nutrition Facts : Calories 443.6, Fat 31, SaturatedFat 19, Cholesterol 112.8, Sodium 51.6, Carbohydrate 40.6, Fiber 4, Sugar 34, Protein 4.6

LEMON PANNA COTTA WITH BLACKBERRY SAUCE

Lemon Panna Cotta with Blackberry Sauce image

Categories Liqueur Milk/Cream Dessert Blackberry Lemon Vanilla Chill Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

Panna cotta
Vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean
5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup crème fraîche*
2 tablespoons grated lemon peel
Sauce
3 cups frozen blackberries (about 12 ounces), thawed, drained, juices reserved
3 tablespoons (packed) golden brown sugar
3 tablespoons crème de cassis (black-currant-flavored liqueur; optional)

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.