Vanilla Bean and Lemon Panna Cotta with Raspberry Sauce, Lemon Snowball Cookies and a Raspberry Lemon Martini
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 martini as well, because it’s already been pinned over 1,000 times in less than 4 days! Stunning! Thanks so much! 🙂
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 martini over the long weekend.
I hope that you make this dessert. When you do, you’ll totally thank me. 🙂
- 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 it 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 fro 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 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.
Get the recipe for the Lemon Raspberry Vodka Martini HERE.
Get the recipe for the Lemon Snowball Cookies HERE.