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
LEMON PANNA COTTA
Panna Cotta is an old treat from the mountains of Italy, and you'll be so surprised how incredibly easy it is to make. It's luscious, has a silky texture, refreshing with subtle lemon flavor, and a great choice for family dinners or special company. Feel free to garnish with any fresh fruit that's in season if you desire.
Provided by lutzflcat
Categories World Cuisine Recipes European Italian
Time 4h35m
Yield 6
Number Of Ingredients 6
Steps:
- Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
- Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
- Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
- Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
- Garnish with remaining lemon zest before serving.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 21.4 g, Cholesterol 163 mg, Fat 44 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 27.4 g, Sodium 47.8 mg, Sugar 17.8 g
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
ROBERT MONDAVI WINERY LEMON PANNA COTTA
Created by: Robert Mondavi Winery Chef Sarah Scott A very elegant, creamy dessert. If I want to use a large mold I double the amount of gelatin so the dessert stays firm for unmolding!
Provided by That Napa Chicken R
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the lemon juice and 1/4 cup of the sugar in a heavy saucepan. Bring to a boil over high heat and cook until a thick syrup forms, about 10 minutes.
- Combine the cream, the remaining 1/2 cup sugar and lemon zest in a heavy saucepan.
- Bring to a boil over medium heat.
- Meanwhile, Sprinkle the gelatin over 1 cup of the buttermilk in the top of a double boiler. Let sit until the gelatin softens, about 5 minutes.
- Remove the cream mixture from the heat and add the lemon juice mixture. Add to the gelatin mixture and set over hot water. Whisk until the gelatin dissolves. Add the remaining buttermilk and vanilla.
- Strain through a sieve and pour into six 4-ounce ramekins. Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 232.1, Fat 10.5, SaturatedFat 6.5, Cholesterol 39.5, Sodium 97.7, Carbohydrate 32.4, Fiber 0.1, Sugar 29.7, Protein 4
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