Total:
4 hr 45 min
(includes chilling time)
Active:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Lemon Panna Cotta:
  • Vegetable oil, for the ramekins
  • 1 cup whole milk 
  • 1 cup heavy cream
  • 1 vanilla bean, seeded 
  • Zest of 1 lemon peeled with a vegetable peeler into strips 
  • One .25-ounce package unflavored powdered gelatin 
  • 1/4 cup sugar 
Red Wine Blackberry Sauce:
  • 12 ounces blackberries
  • 2 tablespoons sugar 
  • 2 tablespoons young red Italian wine or water

Directions

Special equipment: six 4-ounce ramekins

For the lemon panna cotta: Lightly oil six 4-ounce ramekins with vegetable oil (you want to use a neutral tasting oil so it doesn't affect the flavor of the panna cotta).

Add the milk, 3/4 cup cream, vanilla seeds and pod and lemon zest to a saucepan and whisk together. Bring to a simmer.

Meanwhile, in a small bowl or cup, whisk together the remaining 1/4 cup heavy cream with the gelatin and allow it to bloom. The texture will be similar to a firm gel.

When the cream mixture comes to a simmer, remove from the heat and add the bloomed gelatin and sugar. Whisk until the gelatin is completely melted and all the ingredients are fully combined.

Strain the cream mixture through a fine-mesh strainer into a large measuring cup. Discard the lemon zest, reserve the pod for another use and pour the mixture into six 4-ounce ramekins. Let rest on the counter for about 30 minutes to cool down, then refrigerate for 4 to 6 hours.

For the red wine blackberry sauce: Puree the blackberries, sugar and wine together in a food processor until smooth. Strain the pureed berries through a fine-mesh strainer into a bowl using a rubber spatula to help it along.

Serve the lemon panna cotta with the red wine berry sauce.

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