Lemon Panna Cotta With Raspberry Coulis Food

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 WITH RASPBERRY SAUCE

Steps:

• For the panna cotta:
• Place 4 small (4 ounce) ramekins onto a plate or small baking sheet.
• To a saucepan add the cream, milk, vanilla and lemon to a pan. Whisk in the gelatin and leave for 5 minutes.
• After 5 minutes, place the pan over medium heat, bring to a light simmer and stir in the sugar until dissolved. Divide the cream mixture between ramekins and refrigerate at least 4 hours to overnight.
• For the raspberry sauce
• Add the raspberries, sugar and water to a saucepan, bring to a simmer
• Cook for 5 minutes until the berries start to break down.
• Transfer to a blender and blend until smooth.
• Strain through a sieve into a container with a lid and refrigerate until chilled.
• Once the panna cotta is set, dip the bowls in hot water to help loosen, then run a knife around the edge. Invert onto a plate and top with the raspberry sauce and fresh raspberries.
• Put the mold upside down on a plate and release the panna cotta.
• Serve with fresh raspberries and the raspberry sauce.

BERRY COULIS

Steps:

• Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
• Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

YOGURT PANNA COTTA WITH RASPBERRY COULIS

Steps:

• Mix gelatin and 1/4 cup milk and let stand 10 minutes to soften.
• Heat 3/4 cup milk, but do not let boil. Remove from heat and stir in gelatin until completely dissolved. Cool 5 minutes.
• In a mixing bowl, place the yogurt and add the lemon rind and lemon juice.
• Blend the milk mixture into the yogurt.
• Pour into 6 ramekins and refrigerate until set - at least 4 hours.
• RASPBERRY COULIS -.
• Puree raspberries and sugar together. Strain.
• Unmold panna cotta to serve. Spoon coulis around base.

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 tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
• Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
• Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
• Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
• Transfer sauce to a medium bowl.
• 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 plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
• I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
• You can also substitute strawberries for the raspberries!