LEMON PANNACOTTA WITH LEMON MARMALADE
Provided by Jimmy Bannos Jr.
Categories Milk/Cream Dairy Dessert Cocktail Party Easter Mother's Day Lemon Birthday Shower Christmas Eve Engagement Party Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield makes 8
Number Of Ingredients 10
Steps:
- For marmalade:
- Using a knife, cut peel and white pith, end to end, from lemons. Juice enough flesh to measure ⅓ cup; reserve. Bring a large saucepan of water to a boil. Add peel; boil for 5 minutes. Drain; repeat 2 more times. Let peel cool; slice lengthwise into thin strips, then crosswise in half.
- In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves. Add peel, bring to a simmer, and cook until mixture is reduced to ⅔ cup and an instant-read thermometer reads 225°F about 10 minutes. DO AHEAD: Can be made up to 2 weeks ahead. Cover and chill.
- For panna cotta:
- Pour 1/2 cup milk into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.
- Meanwhile, combine cream, sugar, lemon peel, and remaining 1/2 cup milk in a large saucepan. Scrape vanilla seeds from bean into saucepan; add bean. Bring to a simmer over medium heat, whisking until sugar dissolves. Remove from heat; cover and let steep for 10 minutes.
- Bring cream mixture back to a simmer. Add gelatin mixture and stir until dissolved. Strain. Divide among eight 3/4-cup ramekins. Chill uncovered until panna cotta is set, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- Using a small sharp knife, cut around edges of each panna cotta. Place a small serving plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Serve with marmalade.
LEMON PANNA COTTA WITH BLUEBERRIES
This creamy, tart, and lightly sweet dessert is much easier to make than you might think! Serve with some fresh fruit for some added sweetness to balance out the tartness of the lemon. While the recipe describes how to remove the panna cotta from the molds for serving, they can also be served directly in the ramekins with the fruit on top for ease (I would use slightly larger ramekins in this case).
Provided by fabeveryday
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 6
Number Of Ingredients 9
Steps:
- Lightly oil or spray six 6 ounce ramekins.
- Pour lemon juice in a small bowl and sprinkle with gelatin. Let sit for 5 minutes to soften the gelatin; mix well. Set aside.
- Stir together heavy cream, half and half, and lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar has dissolved completely. Heat mixture slowly until it just about to boil, about 15 minutes. Remove from heat.
- Whisk gelatin mixture and vanilla extract into the cream mixture until well blended and gelatin is completely dissolved. Keep lightly whisking until the mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while the panna cotta is setting.
- Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap and refrigerate until set, about 4 hours.
- Run a knife around the inside edges of the ramekin to remove panna cotta from the ramekins. Carefully dip each ramekin into a bowl of hot water for a few seconds. Carefully invert onto serving plates, tap, and jiggle the ramekin a bit if needed for the panna cotta to come loose. Garnish with additional lemon zest and mint leaves, and serve with fresh blueberries.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 16.1 g, Cholesterol 123.6 mg, Fat 34 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 21.2 g, Sodium 49.1 mg, Sugar 11.6 g
LEMON BALM PANNA COTTA
Steps:
- Lightly oil or spray six 8- or 12-ounce ramekins. Place lemon balm in a mixing bowl and sprinkle with lemon juice, sugar and salt. Stir to combine, and allow to sit for 20 minutes. Meanwhile, place 3 tablespoons cold water in a small bowl and sprinkle with gelatin; allow to soften for 10 minutes.
- Add cream to lemon balm and stir, gently crushing leaves. In a medium saucepan, heat milk just until steaming, then add gelatin mixture and remove from heat. Stir until gelatin is dissolved, about 2 minutes.
- Place a fine-mesh strainer over saucepan, and pour in lemon balm mixture. Press hard on leaves to strain out all the liquid, then discard leaves. Stir liquid, then distribute evenly among ramekins. Place in refrigerator until chilled and solid, at least four hours. After 4 hours, ramekins may be covered and refrigerated for up to 2 days.
- To serve, dip each ramekin in hot water and invert to release panna cotta onto a plate. Serve immediately.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 26 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 15 grams, Sodium 112 milligrams, Sugar 22 grams, TransFat 0 grams
BUTTERMILK PANNA COTTA WITH LEMON JELLY
Steps:
- Make panna cotta:
- Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.
- Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours.
- Make jelly:
- Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes.
- In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature.
- Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies.
LEMON PANNA COTTA WITH BERRIES
Cool, creamy and pretty as a picture, this luscious Italian dessert is elegant enough for the fanciest dinner party. Instead of using ramekins, pour into cocktail glasses and chill for a dressier look. -Mariela Petroski, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 382 calories, Fat 30g fat (19g saturated fat), Cholesterol 116mg cholesterol, Sodium 73mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON PANNA COTTA
Provided by Rozanne Gold
Categories dessert, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put cream, one cup milk, vanilla bean halves and seeds, and lemon zest in a medium saucepan. Simmer for 5 minutes, stirring often. Remove from heat, and allow to steep for 20 to 30 minutes.
- Strain lemon mixture through a fine-mesh strainer, and return to saucepan. Add sugar. Bring just to a boil over medium heat. Lower heat, and cook 2 minutes, stirring constantly, until sugar dissolves.
- If using sheet gelatin, snap sheets in half, and place in a bowl of ice water for 5 minutes. Gently heat remaining 1/4 cup milk in a small pan. Squeeze moisture out of gelatin, and stir into warm milk one sheet at a time, until gelatin is thoroughly dissolved. If using granules, sprinkle on top of the 1/4 cup milk in a small skillet, and let stand for 2 minutes. Gently heat, stirring constantly for 2 minutes, until gelatin dissolves.
- Stir gelatin into hot lemon cream. Place saucepan in a bowl of ice water, and stir constantly for 5 minutes, to make sure gelatin is evenly distributed.
- Pour mixture into shallow bowls, ramekins or custard cups. Refrigerate, uncovered, until just firm, about 2 to 3 hours. Best served within 24 hours.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 21 grams, Sodium 56 milligrams, Sugar 18 grams
LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES
Creamy panna cotta, plump British blackberries and warm honey madeleines make a special dessert with very little effort
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 6h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 948 calories, Fat 71 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.21 milligram of sodium
More about "lemon balm panna cotta recipes"
LEMON PANNA COTTA WITH LEMON MARMALADE …
From bonappetit.com
4/5 (47)Estimated Reading Time 2 minsServings 8
LEMON PANNA COTTA | RICARDO
From ricardocuisine.com
5/5 (29)Total Time 50 minsCategory DessertsCalories 335 per serving
LEMON PANNA COTTA RECIPE - GREAT ITALIAN …
From greatitalianchefs.com
Estimated Reading Time 3 mins
LAVENDER PANNA COTTA WITH LEMON SYRUP
From savorthebest.com
PANNA COTTA WITH CHERRIES AND LEMON RECIPE …
From bonappetit.com
LEMON PANNA COTTA RECIPE | ALLRECIPES
From stage.element.allrecipes.com
LEMON PANNA COTTA • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
PANNA COTTA WITH BALSAMIC STRAWBERRIES | RECIPES
From barefootcontessa.com
RASPBERRY & LEMON BALM PANNA COTTA - THE PERFECT PUREE OF NAPA …
From perfectpuree.com
ROSEMARY LEMON PANNA COTTA - NO-BAKE DESSERT RECIPES
From nobakerecipes.com
LEMON BALM RECIPES - NYT COOKING
From cooking.nytimes.com
VEGAN LEMON PANNA COTTA WITH BLACKBERRY-BASIL COULIS
From happyasayam.com
EASY PANNA COTTA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
You'll also love