Ginger-Lemon Panna Cotta with Brandied Berry Sauce

Ginger-Lemon Panna Cotta with Brandied Berry Sauce is a dessert that serves 6. Watching your figure? This gluten free recipe has 413 calories, 5g of protein, and 26g of fat per serving. For $2.88 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is a rather cheap recipe for fans of Mediterranean food. This recipe from Foodista has 9 fans. Head to the store and pick up panna cotta, lemon juice, golden brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so great. Try Panna Cotta with Apricot Sauce, Panna Cotta with Raspberry and Orange Sauce, and Chocolate Chai Panna Cotta for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer, do not boil. Add 2 ginger tea bags. Remove from heat, cover and steep for 20-30 minutes to infuse with flavor. Remove vanilla bean and tea bags. In a small bowl, add lemon juice and warm water. Sprinkle in powdered gelatin (two envelopes) allow to set, takes about 7-10 minutes. Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes. Turn off heat and whisk in grated lemon zest and crme frache. Pour mixture through sieve into 4 cup measuring cup (this makes it easy to pour into the oiled individual bowls.) Pour into individual bowls (I placed the on a large rimmed baking sheet and covered) chill for at least 5 hours or overnight before serving Run thin sharp knife around edge of bowls, Set each bowl (one at a time) in hot water half-way up sides for 45 seconds to release, invert on to serving plate with a drizzle of the Brandied Berry Sauce and fresh berries, sprinkled with reserved shredded lemon zest. Sauce Directions Place 1 cup each of blackberries and blueberries in food process or blender with brown sugar and brandy. Blend to puree. In a small sauce pan, mix puree and spices and heat to low boil, turn down heat to low and simmer 15 minutes or until reduced by . Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled. Sprinkle with reserved berries when plating. Cooks Tips You can used frozen berries, thaw thoroughly and reserve juices to incorporate into sauce.

 

Step by step:

1. In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer, do not boil.

2. Add 2 ginger tea bags.

3. Remove from heat, cover and steep for 20-30 minutes to infuse with flavor.

4. Remove vanilla bean and tea bags.

5. In a small bowl, add lemon juice and warm water.

6. Sprinkle in powdered gelatin (two envelopes) allow to set, takes about 7-10 minutes.

7. Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes.

8. Turn off heat and whisk in grated lemon zest and crme frache.

9. Pour mixture through sieve into 4 cup measuring cup (this makes it easy to pour into the oiled individual bowls.)

10. Pour into individual bowls (I placed the on a large rimmed baking sheet and covered) chill for at least 5 hours or overnight before serving

11. Run thin sharp knife around edge of bowls, Set each bowl (one at a time) in hot water half-way up sides for 45 seconds to release, invert on to serving plate with a drizzle of the Brandied Berry Sauce and fresh berries, sprinkled with reserved shredded lemon zest.

12. Sauce Directions

13. Place 1 cup each of blackberries and blueberries in food process or blender with brown sugar and brandy. Blend to puree. In a small sauce pan, mix puree and spices and heat to low boil, turn down heat to low and simmer 15 minutes or until reduced by .

14. Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled.

15. Sprinkle with reserved berries when plating.

16. Cooks Tips

17. You can used frozen berries, thaw thoroughly and reserve juices to incorporate into sauce.

Nutrition Information:

covered percent of daily need