Lemon Zest Panna Cotta

approx. 20 servings

Liza Cheng

For the Panna Cotta:
2 tbsp. The Perfect Purée Lemon Zest, thawed
2 tbsp. vanilla
12 oz. granulated sugar
7 cups heavy cream
2 cups whole milk
2 tbsp. gelatin powder
Method for the Panna Cotta:
1. Combine sugar and cream in saucepan and bring to a scald. Remove from the heat and add in the Lemon Zest. Let cool for 15 minutes.
2. Pour the milk into a small bowl (not metal) and sprinkle evenly with gelatin powder. Heat the milk/gelatin mixture in a microwave for 20 seconds and add to the cream mixture.
3. Reheat the mixture to a scald and then cool for 15 minutes.
4. Pour into 16-5 oz. ramekins, cover and refrigerate for at least 4 hours or overnight. Dip each ramekin briefly into hot water to release the panna cotta.
For the Blackberry Sauce:
16 oz. The Perfect Purée Blackberry Puree, thawed
1/4 cup granulated sugar
2 tsp. honey
Method for the Blackberry Sauce:
1. Place everything into sauce pot.
2. Mix.
3. Heat at medium. Remember to stir with whisk so sauce does not burn.
4. Reduce by half. Let cool and serve on top of panna cotta.