Ginger Lemon Panna Cotta with Brandied Berry Sauce

Ginger-Lemon Panna Cotta with Brandied Berry Sauce

Ginger-Lemon Panna Cotta with Brandied Berry Sauce

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Weight Watchers:   18 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • dessert
Comments
Ingredients
  • 1 tablespoon Vegetable oil
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 vanilla bean
  • 2 ginger tea bags
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons warm water
  • 2 teaspoons unflavored gelatin
  • 1/2 cup granulated sugar
  • 1 cup crème fraîche
  • 2 tablespoons grated lemon peel
  • 1 tablespoon lemon zest in fine strips
  • Sauce
  • 1 ½ cups fresh blackberries (about 8 ounces)
  • 1 ½ cups fresh blueberries (about 8 ounces)
  • 3 tablespoons (packed) golden brown sugar
  • ¼ cup brandy
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamon
  • ¼ teaspoon cinnamon
  • Panna cotta
Instructions

In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer, do not boil.

Add 2 ginger tea bags.

Remove from heat, cover and steep for 20-30 minutes to infuse with flavor.

Remove vanilla bean and tea bags.

In a small bowl, add lemon juice and warm water.

Sprinkle in powdered gelatin (two envelopes) allow to set, takes about 7-10 minutes.

Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes.

Turn off heat and whisk in grated lemon zest and crme frache.

Pour mixture through sieve into 4 cup measuring cup (this makes it easy to pour into the oiled individual bowls.)

Pour into individual bowls (I placed the on a large rimmed baking sheet and covered) chill for at least 5 hours or overnight before serving

Run thin sharp knife around edge of bowls, Set each bowl (one at a time) in hot water half-way up sides for 45 seconds to release, invert on to serving plate with a drizzle of the Brandied Berry Sauce and fresh berries, sprinkled with reserved shredded lemon zest.

Sauce Directions

Place 1 cup each of blackberries and blueberries in food process or blender with brown sugar and brandy. Blend to puree. In a small sauce pan, mix puree and spices and heat to low boil, turn down heat to low and simmer 15 minutes or until reduced by .

Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled.

Sprinkle with reserved berries when plating.

Cooks Tips

You can used frozen berries, thaw thoroughly and reserve juices to incorporate into sauce.

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