Ginger-Lemon Panna Cotta with Brandied Berry Sauce

Ginger-Lemon Panna Cotta with Brandied Berry Sauce

  Ready in : 45 mins

You can never have too many dessert recipes, so give Ginger-Lemon Panna Cotta with Brandied Berry Sauce a try. This gluten free recipe serves 6 and costs $2.88 per serving. One portion of this dish contains approximately 5g of protein, 26g of fat, and a total of 413 calories. This recipe from Foodista requires vegetable oil, panna cotta, lemon peel, and vanilla bean. Not a lot of people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around 45 minutes. 9 people were impressed by this recipe. With a spoonacular score of 31%, this dish is rather bad. lemon ginger panna cotta cheesecake + blueberry sauce, Lemon Panna Cotta with Berry Compote, and Panna Cotta with Berry Sauce are very similar to this recipe.

  1. gluten free gluten free

Diets

  1. GLUTEN FREE

Ingredients
vegetable oil

vegetable oil

1 tablespoon

milk

milk

1 cup

heavy cream

heavy cream

1 cup

vanilla bean

vanilla bean

0.5

ginger tea bags

ginger tea bags

2

lemon juice

lemon juice

2 tablespoons

warm water

warm water

3 tablespoons

gelatin

gelatin

2 teaspoons

granulated sugar

granulated sugar

0.5 cup

crème fraîche

crème fraîche

1 cup

lemon peel

lemon peel

2 tablespoons

lemon zest

lemon zest

1 tablespoon

sauce

sauce

6 servings

blackberries

blackberries

8 ounces

blueberries

blueberries

8 ounces

golden brown sugar

golden brown sugar

3 tablespoons

brandy

brandy

0.25 cup

ground ginger

ground ginger

0.5 teaspoon

ground cardamon

ground cardamon

0.25 teaspoon

cinnamon

cinnamon

0.25 teaspoon

panna cotta

panna cotta

1 serving

Cooking in Steps

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

    vanilla bean

    vanilla bean

    cream

    cream

    seeds

    seeds

    milk

    milk

    sauce pan
    sauce pan

  2. 2
    Add 2 ginger tea bags.

    tea bag

    tea bag

    ginger

    ginger

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

  4. 4
    Remove vanilla bean and tea bags.

    vanilla bean

    vanilla bean

    tea bag

    tea bag

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

    lemon juice

    lemon juice

    water

    water

    bowl
    bowl

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

    gelatin

    gelatin

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

    gelatin

    gelatin

    sugar

    sugar

    sauce pan
    sauce pan
    whisk
    whisk

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

    lemon zest

    lemon zest

    whisk
    whisk

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

    measuring cup
    measuring cup
    bowl
    bowl
    sieve
    sieve

  10. 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

    baking sheet
    baking sheet
    bowl
    bowl

  11. 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.

    lemon zest

    lemon zest

    berries

    berries

    water

    water

    bowl
    bowl
    knife
    knife

  12. 12
    Sauce Directions

  13. 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 .

    blackberries

    blackberries

    blueberries

    blueberries

    brown sugar

    brown sugar

    brandy

    brandy

    spices

    spices

    sauce pan
    sauce pan
    blender
    blender

  14. 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.

    seeds

    seeds

    sieve
    sieve

  15. 15
    Sprinkle with reserved berries when plating.

    berries

    berries

  16. 16
    Cooks Tips

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

    berries

    berries

Similar Recipes