Vanilla Bean and Lemon Panna Cotta with Raspberry Sauce, Lemon Snowball Cookies, and a Raspberry Lemon
I really enjoyed this dessert.
All of the components were very easy to make and all together they were delicious! I loved the colors of the desserts together, and I was so stoked to see all the little vanilla beans when I turned the panna cotta out on to the plate.
For me, this dessert just calls out – SPRING!!
The bright red of the raspberries was just so beautiful.
I don’t think that I’ve made a prettier dessert… well maybe I have, but this one is up there for stunning color! And, I think that a lot of people really, really liked the
Sigh, I’m wishing I still had some of this.
The light creamy texture of the panna cotta reminds me of custard or flan, but without all the hard work. Pairing it with a little cookie added a little crunch that I thought was perfect and I loved the raspberry sauce all over everything! Amazing!
I do still have some of that infused vodka, so I’ll definitely be enjoying a
I hope that you make this dessert. When you do, you’ll totally thank me. 🙂
Get the recipe for the Lemon Raspberry Vodka
Get the recipe for the Lemon Snowball Cookies HERE.
For the Vanilla Bean Panna Cotta
- 1/2 cup milk
- 2 teaspoons gelatin
- 2 1/2 cups heavy cream
- 1/2 cup milk
- 1/2 cup sugar
- Zest from 1 lemon
- 1 vanilla bean
- Butter for the ramekins
For the Raspberry Sauce
- 1 pint raspberries
- 1/2 – 3/4 cup sugar
- 1/4 cup water
- Prepare the ramekins by buttering the inside. This will help to release them for platting.
- Pour 1/2 cup milk into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.
- In a large saucepan, whisk together the cream, 1/2 cup milk, sugar, and lemon zest. Scrape vanilla seeds from bean into saucepan then toss in the the bean. Bring to a simmer over medium heat, whisking until sugar dissolves. Remove from heat; cover and let steep for 10 minutes.
- Bring cream mixture back to a simmer, adding the gelatin mixture and stir until dissolved. Strain out the vanilla bean and pour among ramekins.
- Chill uncovered for six hours until panna cotta is set. Then cover overnight in the fridge.
- Add the raspberries, sugar, and water to a small pot and bring to a boil over medium high heat. Stir to break up the fruit and ensure that all the sugar is dissolved.
- Pour 1/3 of the raspberry mixture over a fine mesh sieve and press the sauce into a bowl. Discard the seeds. Continue to press out the syrup until all the seeds are removed. Store in the fridge to cool. Add a few raspberries to the sauce, but only once it is cold.
- 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. Add the raspberry sauce to the plate and serve with a Lemon Snowball Cookie.
- If you are not going to turn out the panna cotta, simply add the raspberry over top and serve.
Panna cotta recipe from BonAppetit
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