LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES
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
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 WITH BLUEBERRIES
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
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
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
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
PANNA COTTA WITH FRESH BERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 6h12m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
- Spoon the berries atop the panna cotta and serve.
LEMON BLUEBERRY PANNA COTTA
Panna Cotta is a great way to show off fresh berries. The flavor is clean and light and the perfect background to any flavor.
Provided by Good Life Eats
Categories Dessert
Time 2h20m
Number Of Ingredients 10
Steps:
- Sprinkle the gelatin over the water in a small bowl. Let sit to soften.
- Put the half and half or milk in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon extract, and vanilla extract.
- Clean and dry the blueberries. Divide half of the berries between 4 6-8 ounce cups or bowls. Fill each one partway with the berries. Pour the panna cotta mixture over the berries and chill until set.
- Before serving, divide the remaining berries between the cups, piling them on top of the set custard. Garnish with lemon zest.
Nutrition Facts : Calories 555 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 46 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 127 milligrams sodium, Sugar 29 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
BLUEBERRY PANNA COTTA
Steps:
- Dissolve gelatin in cold water.
- Add blueberries + water + sugar in a saucepan. Let it simmer for 10 minutes until it slightly thickens. Strain the syrup through a sieve. Reserve the blueberries for toppings.
- Meanwhile, add heavy cream + sugar to a saucepan and bring it to a simmer. (Do not let it boil). Turn off the heat and add vanilla and gelatin. Mix until gelatin dissolves.
- Strain the mixture through a sieve to get rid of any undissolved gelatin. Add 1/2 cup of blueberry syrup and mix well.
- Pour into 8-10 mini dessert cups leaving at least 1/2 an inch on the top. Let it sit on the kitchen counter to cool completely, about 20 minutes.
- Refrigerate for an hour or two for it to set well. After an hour top the dessert cups with remaining syrup and refrigerate again. (You can add only the syrup or a mix of reserved blueberries along with syrup).
- Serve cold!
LEMON PANNA COTTA WITH BERRIES
Cool, creamy and pretty as a picture, this luscious Italian dessert is elegant enough for the fanciest dinner party. Instead of using ramekins, pour into cocktail glasses and chill for a dressier look. -Mariela Petroski, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, sprinkle gelatin over half-and-half; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the whipping cream, honey, lemon zest and salt. Cook and stir until blended. Pour into seven 6-oz. ramekins or custard cups., Cover and refrigerate for at least 5 hours or until set. In a small bowl, combine the berries, sugar, lemon juice and Amaretto if desired. Cover and refrigerate for at least 30 minutes. Unmold panna cotta onto dessert plates; serve with berry mixture.
Nutrition Facts : Calories 382 calories, Fat 30g fat (19g saturated fat), Cholesterol 116mg cholesterol, Sodium 73mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON-BUTTERMILK PANNA COTTA WITH BLUEBERRY SAUCE
I was lucky enough to enjoy a Cooking Light dinner and demonstration where this was the final course. It was soo silky and delicious, and you really couldn't tell that this Italian favorite had been lightened up. At the time, the recipe hadn't appeared in the magazine, so I couldn't recreate it right away but when it did... Hope you will enjoy it as much as I have. For Weight Watchers, this elegant dessert is just 4 points.
Provided by justcallmetoni
Categories Gelatin
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
- Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk.
- Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
- Add buttermilk and zest, stirring well.
- Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
- To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.
- Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
- To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.
Nutrition Facts : Calories 167.5, Fat 1.2, SaturatedFat 0.7, Cholesterol 5.2, Sodium 113.7, Carbohydrate 35.1, Fiber 1, Sugar 33.1, Protein 5.5
MEYER LEMON PANNA COTTA WITH STRAWBERRIES
This is a light custard-like dessert, perfect for Summer fare. Meyer lemons are a cross between a lemon and a mandarin orange. Introduced to the United States from China in 1908 by Frank Meyer, they are less acidic and sweeter than regular lemons.
Provided by Maureen in MA
Categories Dessert
Time 30m
Yield 4-6 custard cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Squeeze enough juice from lemons to equal 1/4 cup; reserve 1 lemon rind. In medium saucepan combine 2 cups cream, the vanilla bean pod, the reserved lemon rind, and the 1/2 cup sugar. Heat over medium-low heat until mixture comes to a simmer, stirring occasionally to dissolve sugar. Remove from heat; let stand 10 minutes.
- Meanwhile, place remaining 3/4 cup cream in small bowl; sprinkle with gelatin. Let stand 5 minutes for gelatin to soften. Stir softened gelatin into saucepan; return to medium heat and cook until gelatin is dissolved. Stir in the 1/4 cup lemon juice. Strain to remove vanilla bean pod and lemon rind. Scrape the vanilla beans from pod. Stir vanilla beans into gelatin mixture. Divide among four 10-ounce or six 6-ounce custard cups. Cover; chill at least 4 hours or until set.
- In medium bowl combine strawberries and 2 tablespoons sugar; let stand at least 5 minutes, stirring twice.
- Serve in custard cups topped with strawberries or dip bottoms of custard cups into hot water for 10 seconds and loosen sides. Unmold onto dessert plates; serve with strawberries.
Nutrition Facts : Calories 726.7, Fat 60.9, SaturatedFat 37.7, Cholesterol 224.2, Sodium 67.2, Carbohydrate 45.3, Fiber 2.6, Sugar 35.9, Protein 5.8
LEMON PANNA COTTA WITH BLACKBERRY SAUCE
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
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.
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE
Steps:
- In a saucepan, heat the milk, sugar, rinds (save the insides for the compote), and vanilla bean simmering until the sugar is dissolved.
- Meanwhile place the gelatin in enough cold water to submerge the gelatin completely, about 1 1/2 cups. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins, or a large mold or ring mold, and chill for 2 hours. When ready to serve, dip in hot water 10 seconds to remove from the molds and turn them out onto dessert plates.
- To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes. Serve cold or at room temperature, spooned around the panna cotta.
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