Lemon Panna Cotta with Red Wine Blackberry Sauce

Name: Lemon Panna Cotta with Red Wine Blackberry Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 6 servings
Ingredients: 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; 12 ounces blackberries; 2 tablespoons sugar; 2 tablespoons young red Italian wine or water

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Level: Easy

Total: 4 hr 45 min (includes chilling time)
Active: 40 min

Yield: 6 servings

Level: Easy

Total: 4 hr 45 min (includes chilling time)
Active: 40 min

Yield: 6 servings

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.