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Category: Desert
Prep Time: Cook Time: Total Time:
Serves/Makes: 4 8 ounce ramekins
Difficulty: 4
Prep Time: 25 minutes
Fridge Time: 5 hours
Ingredients:
1 cup milk
1 cup heavy cream
1/2 cup superfine sugar
zest of one lemon
juice of 1/2 a lemon
1 vanilla bean (split with seeds removed)
2 t unflavored powdered gelatin
1 1/2 cups mascarpone (room temperature)
1 cup Raspberry Balsamic Vinegar*
3 T superfine sugar
1 1/2 pints fresh raspberries
mint leaves for garnish
Directions:
Spray ramekins with vegetable spray.
In large heavy bottom sauce pan add milk, cream, and sugar. Over medium heat gently start warming. Add vanilla bean and the seeds and lemon zest. Bring to simmer. DO NOT BOIL. When mixture shows little bubbles remove from heat.
In small saucepan, while combining the lemon juice and gelatin, whisk to avoid clumping. Add about 2/3 cups of the hot mixture slowly to the lemon and gelatin whisking constantly. This tempers the lemon juice mixture so it won't curdle the cream mixture. Add back into the large saucepan and whisk well. Remove from heat and strain the cream mixture using a piece of cheesecloth or a fine mesh strainer. Discard the vanilla bean pod.
Add the mascarpone gently to combine. Distribute evenly among the ramekins and refrigerate for at least 5 hours or overnight if you wish. If you do refrigerate overnight cover with plastic wrap to prevent it picking up other flavors from the fridge.
Before serving in a small saucepan add Raspberry Balsamic Vinegar and over low heat reduce balsamic vinegar until it has the consistency of maple syrup. Add 3 T superfine sugar and stir until dissolved. Cool to room temperature. Gently toss fresh whole raspberries in the syrup.
Remove the ramekins from the refrigerator and take a dinner knife and go around the edge of each one. Gently immerse in very warm water and turn over onto desert plate. Spoon raspberry sauce over top and garnish with sprig of mint.
*The Raspberry Vincotto Balsamic Vinegar can be found at The Olive Tap in Long Grove, IL.
Cooks Notes - Please don't shy away from trying this because it has the word "vinegar" in it. The acidic flavor of the Raspberry Balsamic cuts through the richness of the heavy cream and mascarpone striking a beautiful balance. I think this recipe is best made the day before. It makes for a great presentation and will wow your guests.
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Lemon Panna Cotta with Fresh Raspberry Balsamic Sauce
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Category: Desert
Prep Time: Cook Time: Total Time:
Serves/Makes: 4 8 ounce ramekins
Difficulty: 4
Prep Time: 25 minutes
Fridge Time: 5 hours
Ingredients:
1 cup milk
1 cup heavy cream
1/2 cup superfine sugar
zest of one lemon
juice of 1/2 a lemon
1 vanilla bean (split with seeds removed)
2 t unflavored powdered gelatin
1 1/2 cups mascarpone (room temperature)
1 cup Raspberry Balsamic Vinegar*
3 T superfine sugar
1 1/2 pints fresh raspberries
mint leaves for garnish
Directions:
Spray ramekins with vegetable spray.
In large heavy bottom sauce pan add milk, cream, and sugar. Over medium heat gently start warming. Add vanilla bean and the seeds and lemon zest. Bring to simmer. DO NOT BOIL. When mixture shows little bubbles remove from heat.
In small saucepan, while combining the lemon juice and gelatin, whisk to avoid clumping. Add about 2/3 cups of the hot mixture slowly to the lemon and gelatin whisking constantly. This tempers the lemon juice mixture so it won't curdle the cream mixture. Add back into the large saucepan and whisk well. Remove from heat and strain the cream mixture using a piece of cheesecloth or a fine mesh strainer. Discard the vanilla bean pod.
Add the mascarpone gently to combine. Distribute evenly among the ramekins and refrigerate for at least 5 hours or overnight if you wish. If you do refrigerate overnight cover with plastic wrap to prevent it picking up other flavors from the fridge.
Before serving in a small saucepan add Raspberry Balsamic Vinegar and over low heat reduce balsamic vinegar until it has the consistency of maple syrup. Add 3 T superfine sugar and stir until dissolved. Cool to room temperature. Gently toss fresh whole raspberries in the syrup.
Remove the ramekins from the refrigerator and take a dinner knife and go around the edge of each one. Gently immerse in very warm water and turn over onto desert plate. Spoon raspberry sauce over top and garnish with sprig of mint.
*The Raspberry Vincotto Balsamic Vinegar can be found at The Olive Tap in Long Grove, IL.
Cooks Notes - Please don't shy away from trying this because it has the word "vinegar" in it. The acidic flavor of the Raspberry Balsamic cuts through the richness of the heavy cream and mascarpone striking a beautiful balance. I think this recipe is best made the day before. It makes for a great presentation and will wow your guests.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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