Limoncello Panna Cotta With Black Cherry Sauce Recipes

Steps:

• Soften the gelatin in a cup of cold water.
• Heat the milk, cream and sugar until tiny bubbles form.
• Stir in the Limoncello and mix well.
• Remove from heat and add the gelatin, stirring until it has completely dissolved.
• Pour mixture into individual cups and place in refrigerator for a few hours until set.
• Heat the cherries, sugar and lemon juice until sugar has dissolved.
• Puree the mixture until well blended. You may pass mixture through a seive if desired for a smoother consistency.
• Spoon sauce over panna cotta cups.
• Refrigerate until ready to serve.
• Remove from fridge 15 minutes before serving.

Steps:

• 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 crème fraîche 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 crème 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.
• *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.