Lime Mascarpone Panna Cotta With Raspberries Food

LIME MASCARPONE PANNA COTTA WITH RASPBERRIES RECIPE

Steps:

• Combine 1/4 cup juice and peel in small saucepan
• sprinkle gelatin over. Let stand 5 minutes. Add 1/4 cup cream to gelatin mixture
• stir over low heat just until gelatin dissolves. Remove from heat. Whisk mascarpone and 1/2 cup sugar in medium bowl
• gradually whisk in remaining 1 cup cream until smooth. Whisk gelatin mixture into cream mixture. Pour into 6 widemouthed Champagne glasses or small wineglasses. Chill until set, at least 4 hours or overnight. Stir remaining 2 tablespoons lime juice, 1/4 cup sugar, and butter in large skillet over medium-high heat until sugar dissolves, about 3 minutes. Cool 2 minutes. Fold in berries
• spoon over desserts. Grate peel from 1 lime directly over desserts.

PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
• Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

LEMON PANNA COTTA WITH RASPBERRY COULIS

Steps:

• In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
• For raspberry coulis
• In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.

LIME MASCARPONE PANNA COTTA WITH RASPBERRIES

Steps:

• Combine 1/4 cup juice and peel in small saucepan; sprinkle gelatin over. Let stand 5 minutes. Add 1/4 cup cream to gelatin mixture; stir over low heat just until gelatin dissolves. Remove from heat.
• Whisk mascarpone and 1/2 cup sugar in medium bowl; gradually whisk in remaining 1 cup cream until smooth. Whisk gelatin mixture into cream mixture. Pour into 6 widemouthed Champagne glasses or small wineglasses. Chill until set, at least 4 hours or overnight.
• Stir remaining 2 tablespoons lime juice, 1/4 cup sugar, and butter in large skillet over medium-high heat until sugar dissolves, about 3 minutes. Cool 2 minutes. Fold in berries; spoon over desserts. Grate peel from 1 lime directly over desserts.

KICKED UP PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
• Heat until gelatin dissolves, stirring constantly as you heat.
• Add sour cream and vanilla.
• Whisk until smooth.
• Pour into indivudual ramekins and chill at least 3 hours.
• Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
• Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
• Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
• Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.

LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES

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.

LEMON PANNA COTTA WITH BERRIES

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.

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.