Lemon Panna Cotta with Almond Crisp and Raspberry
Gran Marnier Coulis
by Executive Chef Carlo Cavallo
Delicate and delicious, this Lemon Panna Cotta is enhanced by a raspberry coulis and crispy almond cookies.
Panna Cotta Ingredients:
2 teaspoons unflavored gelatin
3 1/2 cups heavy whipping cream
1/2 cup sugar
Peel from 1 lemon (removed with a vegetable peeler, white pith removed)
1 vanilla bean, split lengthwise
Panna Cotta Directions:
In a medium bowl, sprinkle the gelatin over 1/2 cup of the cream. Let sit until the gelatin softens, about 15 minutes.
Meanwhile, combine remaining cream, sugar, lemon peel in a large saucepan. Scrape vanilla seeds from bean into saucepan; then add the bean pod. Bring to a simmer over medium heat, whisking until sugar dissolves. Remove from heat; cover and let steep for 10 minutes.
Bring the cream mixture back to a simmer. Add the gelatin mixture and stir until dissolved. Strain. Divide among eight 3/4 cup ramekins. Chill uncovered until panna cotta is set, at least 6 hours.
Almond Crisps Ingredients:
3 tablespoons all purpose flour
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons (packed) golden brown sugar
2 tablespoons light corn syrup
1/4 cup (about 1 ounce) rough chopped sliced almonds
Almond Crisps Directions:
Preheat oven to 400°F.
Line a baking sheet with parchment paper. Stir together the flour, melted butter, brown sugar and corn syrup in a small bowl. Mix in almonds. Drop 2 level tablespoonfuls of batter onto prepared baking sheet, spacing 6 inches apart. Using moistened fingertips, press each to 2-inch round. Bake cookies until deep golden (cookies will spread to about 5-inch diameter) for about 7 minutes or until done. Let cool on sheet until set enough to lift without tearing, about 1 minute.
Raspberry Gran Marnier Coulis Ingredients:
1 (10 oz) package frozen raspberries, unfrozen
1 tablespoon sugar
2 Tablespoons of orange juice
2 Tablespoons of Grand Marnier
1 teaspoon fresh lemon juice, or to taste
Raspberry Grand Marnier Coulis Directions:
Purée all the ingredients together in a blender or food processor. Pour the mixture through a fine sieve into a bowl, using the back of a spoon to press the mixture through the sieve.
Using a small sharp knife, cut around edges of each panna cotta. Place a small serving plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Drizzle some of the coulis around the plate and top with almond crisp.
Chalk Hill Estate Tour
Your tour will being with a discussion of the varied terroir of our 1300-acre estate, the Chalk Hill appellation, and our unique history and approach to viticulture. This tour includes tastings of our current wines. For reservations, email us at Experiences@chalkhill.com
Winemaking Tour & Tasting
Taste six wines and tour the Langtry Estate production facility. For reservations, email us at firstname.lastname@example.org
Join the Connoisseur Club
Take this relationship to the next level. Sign up for the Connoisseur Wine Club and receive premium wines shipped to your door and so much more.
Shop the Exchange
Shop the Foley Food and Wine Exchange and have access to over a dozen Foley wine brands shipped right to your door.
Lessons from Chef Carlo
Watch as Chef Carlo demonstrates a great Cioppino recipe.