 |
Lemon Zest Panna Cottaapprox. 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. |