Lemon-Infused Panna Cotta with Lush Blackberry Coulis
Indulge in this exquisite Lemon-Infused Panna Cotta, a delicate, creamy dessert that showcases the bright flavors of fresh lemons without the use of eggs. This custard is perfectly set, smooth, and rich, making it a sophisticated choice for any gathering. Topped with a luscious Blackberry Coulis, this dish combines the tanginess of lemon with the sweet, tart essence of blackberries. For optimal flavor and texture, chill the panna cotta overnight and prepare the sauce a day in advance, making it a stress-free yet impressive dessert option. Perfect for those special occasions or a delightful end to a weeknight dinner!
6
Servings
260
Calories
12
Ingredients
Ingredients
Vegetable oil
as needed (for greasing ramekins)
Whole milk
1 cup (fresh)
Whipping cream
1 cup (fresh)
Vanilla bean
1/2 (split lengthwise)
Fresh lemon juice
5 tablespoons (freshly squeezed)
Unflavored gelatin
2 teaspoons (dry)
Sugar
1/2 cup (granulated)
Crème fraîche
1 cup (for texture and flavor)
Lemon zest
2 tablespoons (grated)
Frozen blackberries
3 cups (thawed and drained (about 12 ounces))
Brown sugar
3 tablespoons (packed)
Crème de cassis
3 tablespoons (optional, for extra flavor)
Instructions
1
Lightly oil six 3/4-cup ramekins or custard cups with vegetable oil to prevent sticking.
2
In a heavy medium saucepan, combine the whole milk and whipping cream. Scrape the seeds from the split vanilla bean into the saucepan and add the bean itself. Bring the mixture to a simmer over medium heat, then remove from heat and cover. Allow to steep for 30 minutes to infuse the flavors.
3
After steeping, remove the vanilla bean from the saucepan. In a small bowl, combine the fresh lemon juice and sprinkle the gelatin over it. Let stand for about 10 minutes until the gelatin softens.
4
Stir in the sugar along with the softened gelatin mixture into the milk-cream mixture. Return to low heat and stir gently until the sugar and gelatin are completely dissolved (about 2 minutes). Do not boil.
5
Remove the saucepan from heat, and whisk in the crème fraîche and grated lemon zest until smooth and fully incorporated.
6
Carefully divide the mixture among the prepared ramekins. Cover with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight until set.
7
For the blackberry sauce, puree 2/3 of the thawed blackberries along with the reserved juices, brown sugar, and crème de cassis (if using) in a blender until smooth.
8
Strain the mixture through a fine-mesh sieve into a medium bowl, pressing on the solids to extract as much liquid as possible. Discard the solids and stir the remaining whole blackberries into the sauce. This sauce can be made 1 day ahead; cover and chill.
9
To serve, run a small knife around the edge of each panna cotta. Place the bottoms of the ramekins in a bowl of hot water for about 45 seconds to loosen the custard.
10
Carefully place a plate on top of each ramekin, hold them together, and invert gently to release the panna cotta onto the plate. Serve immediately with the luscious blackberry sauce drizzled over.
Nutrition Information
15.5g
Fat
21g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon-Infused Panna Cotta?
It is a delicate, creamy, eggless custard flavored with fresh lemon and vanilla, served with a fruit sauce.
Is this panna cotta recipe egg-free?
Yes, this recipe is entirely eggless, using gelatin to achieve a perfectly set texture.
How long does the panna cotta need to chill?
The panna cotta needs to be refrigerated for at least 6 hours, though chilling it overnight is preferred for the best results.
Can I make the blackberry sauce in advance?
Yes, the blackberry sauce can be prepared up to 1 day ahead; just keep it covered and chilled.
What kind of milk should I use?
This recipe calls for whole milk to ensure a rich and creamy consistency.
Why do I need to oil the ramekins?
Lightly oiling the ramekins with vegetable oil prevents the custard from sticking and helps it release cleanly when serving.
How do I unmold the panna cotta?
Run a small knife around the edge, then place the bottom of the ramekin in hot water for 45 seconds before inverting it onto a plate.
Can I use fresh blackberries instead of frozen?
Yes, you can use fresh blackberries. If using frozen, ensure they are thawed and drained before starting.
What is the purpose of the vanilla bean?
The vanilla bean provides a deep, aromatic flavor and beautiful specks of vanilla seeds throughout the custard.
Can I substitute the Crème de cassis?
Crème de cassis is optional and used for extra flavor; you can omit it or substitute it with a berry juice if preferred.
How many calories are in one serving?
Each serving contains approximately 260 calories.
How many servings does this recipe make?
This recipe is designed to make 6 individual servings.
What is the role of crème fraîche in this recipe?
Crème fraîche is whisked in to add a subtle tanginess and contribute to the smooth, rich texture of the custard.
Is it okay to boil the milk and gelatin mixture?
No, you should stir the mixture over low heat only until the sugar and gelatin dissolve. Boiling can weaken the gelatin's setting power.
How do I prepare the gelatin?
Sprinkle the unflavored gelatin over the fresh lemon juice and let it stand for about 10 minutes to soften before adding it to the warm milk.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is highly recommended for the best flavor and for properly blooming the gelatin.
What size ramekins are required?
You should use six 3/4-cup ramekins or custard cups.
Does this recipe contain gluten?
Based on the ingredients listed, this panna cotta recipe is naturally gluten-free.
What is a coulis?
A coulis is a form of thick sauce made from pureed and strained vegetables or fruit; in this case, blackberries.
How do I get the most liquid out of the blackberry puree?
Strain the puree through a fine-mesh sieve and press firmly on the solids to extract as much liquid as possible.
Can I use vanilla extract instead of a vanilla bean?
While the bean is preferred for flavor, you can substitute it with vanilla extract, adding it after the heating process.
How much fat is in this dessert?
There is approximately 15.5g of fat per serving.
What type of sugar is used in the sauce?
The blackberry sauce uses packed brown sugar for a richer sweetness.
Should the panna cotta be covered while chilling?
Yes, cover the ramekins with plastic wrap before placing them in the refrigerator to prevent a skin from forming.
Can I use a different fruit for the sauce?
Yes, you can adapt the coulis method using raspberries or strawberries if you prefer a different fruit pairing.
Is this dessert suitable for vegetarians?
Because it contains gelatin, which is animal-derived, it is not strictly vegetarian.
How long should I steep the vanilla bean?
The vanilla bean should steep in the hot milk and cream mixture for 30 minutes to fully infuse the flavors.
What should the texture of the finished panna cotta be?
The texture should be silky smooth, rich, and firm enough to hold its shape but delicate enough to wobble.
Can I serve this directly in the ramekin?
Yes, if you prefer not to unmold it, you can serve it directly in the ramekins topped with the sauce.
How much lemon zest is needed?
The recipe requires 2 tablespoons of grated lemon zest for a bright citrus profile.