Lemon Panna Cotta with Blackberry Sauce
Source of Recipe
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List of Ingredients
Panna cotta:
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
Sauce:
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)
Recipe
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 cr�me fra�che 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 cr�me 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.
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