Summary

The recipe Ginger-Lemon Panna Cotta with Brandied Berry Sauce could satisfy your Mediterranean craving in about approximately 45 minutes. One portion of this dish contains around 5g of protein, 26g of fat, and a total of 413 calories. For $2.88 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. 9 people found this recipe to be delicious and satisfying. This recipe from Foodista requires blueberries, vegetable oil, granulated sugar, and lemon juice. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Try lemon ginger panna cotta cheesecake + blueberry sauce, Lemon Panna Cotta with Berry Compote, and Panna Cotta with Berry Sauce for similar recipes.

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.

Ingredients

• 1 Vegetable oil
• 2 whole milk
• 3 heavy cream
• 4 vanilla bean
• 5 ginger tea bags
• 6 fresh lemon juice
• 7 warm water
• 8 unflavored gelatin
• 9 granulated sugar
• 10 crème fraîche
• 11 grated lemon peel
• 12 lemon zest in fine strips
• 13 Sauce
• 14 ½ cups fresh blackberries (about
• 15 ½ cups fresh blueberries (about
• 16 (packed) golden brown sugar
• 17 brandy
• 18 ground ginger
• 19 ground cardamon
• 20 cinnamon
• 21 Panna cotta

Directions

• 1 In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer, do not boil.
• 2 Add 2 ginger tea bags.
• 3 Remove from heat, cover and steep for 20-30 minutes to infuse with flavor.
• 4 Remove vanilla bean and tea bags.
• 5 In a small bowl, add lemon juice and warm water.
• 6 Sprinkle in powdered gelatin (two envelopes) allow to set, takes about 7-10 minutes.
• 7 Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes.
• 8 Turn off heat and whisk in grated lemon zest and crme frache.
• 9 Pour mixture through sieve into 4 cup measuring cup (this makes it easy to pour into the oiled individual bowls.)
• 10 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
• 12 Sauce Directions
• 13 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 .
• 14 Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled.
• 15 Sprinkle with reserved berries when plating.
• 16 Cooks Tips
• 17 You can used frozen berries, thaw thoroughly and reserve juices to incorporate into sauce.