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
- 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
- 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
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 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 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.