Lemon Marmalade Panna Cotta With Fresh Berries And Raspberry Sauce -
Serves 8
Published in: Indianapolis Star
Lemon Marmalade Panna Cotta:
1 cup (250 ml) heavy cream
10 ounces (310 ml) milk
1/2 cup (125 ml) sugar
1 vanilla bean -- split in half lengthwise, scraped
2/3 cup (170 ml) fresh ricotta cheese
1 1/4 teaspoons plain gelatin powder -- dissolved in 3 tablespoons
room-temperature tap water
2 tablespoons lemon marmalade or orange marmalade -- peels finely minced
1 pounds(500 g) assorted fresh berries
Raspberry Sauce:
2 pt (1 l) fresh or frozen raspberries
1/2 cup (125 ml) sugar
1 to 2 tablespoons lemon juice
In a saucepan, combine half of the heavy cream with all of the milk and
sugar. (Keep the remaining cream refrigerated.) With a small, sharp knife,
carefully cut the vanilla bean in half; then, use the knife's tip to
scrape the seeds from the vanilla bean halves into the pan, and add the
scraped bean halves, too. Bring the mixture to a boil over medium high
heat, stirring occasionally. Turn off the heat and, with a wire whisk,
briskly whisk in the ricotta. Place a metal mixing bowl inside a larger
bowl filled with ice cubes, and rest a fine-meshed strainer above the
metal bowl. Pour the hot mixture into the strainer and press it through
with a rubber spatula. Add the dissolved gelatin and slowly whisk it into
the cooling mixture. Leave to cool to room temperature, stirring
occasionally.
Meanwhile, put the remaining cream in a clean mixing bowl. With a
hand-held electric mixer on medium speed, whip the cream just until soft
peaks form when the beaters are stopped and lifted out. With the spatula,
gently fold the whipped cream into the mixture. Finally, fold in the
marmalade. Place 8 martini glasses on a tray. Divide the mixed berries
among them. Spoon the panna cotta mixture into the glasses to cover the
berries, dividing it evenly and smoothing its surface. Put the tray of
filled glasses in the refrigerator to chill for about 1 hour.
Meanwhile, make the raspberry puree. Combine the raspberries, sugar and 1
tablespoon of the lemon juice in a saucepan. Cook over medium heat,
stirring, until the berries release their liquid, the sugar dissolves and
the mixture comes to a boil. Reduce the heat and simmer until the berries
have formed a thick puree, 7 to 10 minutes. Pour through a fine-meshed
strainer into a heatproof bowl, pressing it through with a rubber spatula
and discarding the seeds from the strainer. Taste and, if necessary, stir
in some more lemon juice. Cover and refrigerate. When the panna cottas
have chilled for 1 hour, spoon the raspberry puree evenly over their
surfaces. Return to the refrigerator and chill until completely set, at
least 1 hour more. Serve chilled.
Exported from A Cook's Books -- Recipe management for Macintosh
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