Meyer Lemon Panna Cotta with a Raspberry Sauce

The first time I ever had panna cotta was at a cooking class my sister and I took with my parents.  The class was a Christmas gift to my mom a few years ago. We had a great time!  We took the class just for fun!  My parents had actually done it once before when they were visiting my uncle and they really enjoyed it.

Panna cotta is a creamy dessert that is served chilled and I think it’s a great dessert!  It’s not a low calorie dessert though!  Who wants a low calorie dessert anyway?!  Desserts aren’t supposed to be low in calories, if they are then it’s not really a dessert!  Right?! 

If you’ve never had panna cotta before the best way I can describe it is essentially pudding jello.  It’s thick and creamy like pudding but it sets up like jello.  It’s just milk and heavy cream mixed together with gelatin and left in the fridge to set and chill. 

Panna cotta looks and sounds like it’s a difficult dessert to make but it’s really very simple. All you need is whole milk, heavy cream, sugar, gelatin, salt and any flavoring you want to add.  I made a Meyer lemon panna cotta with a raspberry sauce.  If you can’t find Meyer lemons you can use regular lemons. My grocery store doesn’t always have the Meyer lemons. 

There are few different ways to make panna cotta, some use all heavy cream, some use buttermilk. The panna cotta we made in the cooking class was a buttermilk panna cotta with an orange glaze. It was delicious! I’ll have to share that recipe with you!

Meyer Lemon Panna Cotta with a Raspberry Sauce
Serves 6
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For the panna cotta
  1. 1-1/2 cups whole milk
  2. 3 tsp. unflavored powdered gelatin
  3. 1/3 cup sugar
  4. 1-1/2 cups heavy cream
  5. 1 tsp. Vanilla extract
  6. 1/4 tsp. Salt
  7. Zest of 2 Meyer lemons
  8. Juice of 1 Meyer lemon
For the sauce
  1. 2 cups raspberries, fresh or frozen
  2. 3 tbsp. Sugar
Instructions
  1. To make the panna cotta begin by adding the milk to a large pot and sprinkle the gelatin over the milk. Let the milk and gelatin sit until the mixture looks wrinkly.
  2. Once the mixture has wrinkled, heat the milk until the gelatin has dissolved. Be sure not to boil or simmer the milk.
  3. Add the sugar and stir until dissolved.
  4. Remove the pot from the heat and whisk in the heavy cream and vanilla.
  5. Stir in the lemon zest and lemon juice.
  6. Divide the mixture into ramekins or glasses. I made 6 servings. Place into the fridge until set. At least four hours.
  7. To make the sauce, combine the raspberries and sugar in a medium hot. Heat on low until the berries start to break down.
  8. Carefully pour the raspberry sauce through a fine mesh strainer to make a smooth sauce.
  9. Place in fridge to chill until ready to serve.
  10. To serve, spoon raspberry mixture over Meyer lemon panna cotta and enjoy.
Notes
  1. Regular lemons can be used in place of the Meyer lemons.
  2. 2% milk can be used in place of the whole milk..
In the kitchen with Lauren http://inthekitchenwithlauren.com/

 

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