Bon Appetit/April 2003

Lemon Panna Cotta with Blackberry Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
PANNA COTTA: vegetable oil 1 cup whole milk 1 cup whipping cream
1/2 vanilla bean, split lengthwise 5 tablespoons fresh lemon juice 2 teaspoons unflavored gelatin
1/2 cup sugar 1 cup creme fraiche 2 tablespoons grated lemon peel
SAUCE: 3 cups frozen blackberries (about 12 ounces), thawed, drained, juices reserved 3 tablespoons (packed) golden brown sugar 3 tablespoons creme de cassis (black-currant-flavored liqueur; optional)



1 FOR PANNA COTTA: Lightly oil six 3/4-cup remekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.
2 Pour lemon juice into small bowl; sprinke gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in creme fraiche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.
3 FOR SAUCE: Puree 2/3 of blackberries and all reserved juices, brown sugar, and creme de cassis, if desired, in blender. Srain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining blackberries into sauce.
4 Run small knife around each panna cotta. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds. Place plate atop remekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.

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