Lemon Verbena Panna Cotta Recipes

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LEMON PANNA COTTA



Lemon Panna Cotta image

Panna Cotta is an old treat from the mountains of Italy, and you'll be so surprised how incredibly easy it is to make. It's luscious, has a silky texture, refreshing with subtle lemon flavor, and a great choice for family dinners or special company. Feel free to garnish with any fresh fruit that's in season if you desire.

Provided by lutzflcat

Categories     World Cuisine Recipes     European     Italian

Time 4h35m

Yield 6

Number Of Ingredients 6

2 tablespoons freshly squeezed lemon juice
1 (.25 ounce) package powdered gelatin (such as Knox®)
3 cups heavy cream
½ cup white sugar
2 ½ tablespoons fresh lemon zest, divided
1 tablespoon orange liqueur (such as Grand Marnier®)

Steps:

  • Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
  • Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
  • Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
  • Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
  • Garnish with remaining lemon zest before serving.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 21.4 g, Cholesterol 163 mg, Fat 44 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 27.4 g, Sodium 47.8 mg, Sugar 17.8 g

LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES



Lemon panna cotta with blackberries & honey madeleines image

Creamy panna cotta, plump British blackberries and warm honey madeleines make a special dessert with very little effort

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 6h

Number Of Ingredients 14

3 leaves of gelatine (see tip at bottom of page)
600ml double cream
150ml milk
200g caster sugar
zest and juice 2 lemons
zest 1 lime
3 medium eggs
80g caster sugar
1 tbsp honey
80g plain flour for dusting
40g ground almonds
75g unsalted butter , melted, plus extra for the tin
200g blackberries (about 40 in total)
3 tbsp crème de mûre liqueur or cassis (optional)

Steps:

  • For the panna cotta, put 6 small pudding moulds (about 120ml each) on a baking tray. Soak the gelatine leaves in a bowl of very cold water (see tip, below) and set aside.
  • Put the cream, milk and sugar into a large pan and bring slowly to the boil. When the cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few mins until reduced slightly, then turn off the heat.
  • Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot cream, leave until just warm, then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set - overnight is ideal.
  • To make the madeleines, beat the eggs with the sugar and honey until light and airy. Whisk in the flour and ground almonds until completely incorporated, then gradually whisk in the cooled, melted butter. The batter can be made several hrs in advance.
  • To bake the madeleines, heat oven to 190C/170C fan/gas 5. Generously butter, then flour, the madeleine or bun tins. Spoon the batter into the tins and bake for 10-12 mins, depending on the size of the tins.
  • When the madeleines are golden and baked all the way through, remove from the oven and leave to cool for 2 mins. Tip out of the tin and bake another batch, if you need to. Drizzle the blackberries with liqueur, if using.
  • To unmould the panna cottas, run the tip of a knife around the edge of the mould. Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould. When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.
  • To plate up, unmould a panna cotta in the middle of each plate, pouring over any melted mix from the mould. Arrange blackberries around half of the panna cotta. Place a few madeleines on the opposite side of the plate. Spoon over a little of the blackberry juices from the bowl and serve straight away.

Nutrition Facts : Calories 948 calories, Fat 71 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.21 milligram of sodium

LEMON VERBENA PANNA COTTA



Lemon Verbena Panna Cotta image

This sounded so cool & refreshing. I love lemon verbena - so delicious & so easy to grow just about anywhere. This panna cotta sounds like a perfect little something to finish a summer meal on the deck or as a personal mid-afternoon treat paired with a cup of good rich coffee - the article from the Seattle Times suggested Starbucks Ethiopian Sidamo... The recipe is adapted from one created by pastry chef Karen DeMasco of Craft in NYC. ***Plan to make the lemon verbena sauce a day ahead so the flavor of the herb will have time to infuse the sauce.**** ***** Recipe editor would not allow me to add this - the jelly recipe NEEDS 1 TABLESPOON OF THE VERBENA SAUCE ADDED - this is in the body of the recipe but not in the ingredients.

Provided by Busters friend

Categories     Lemon Cake

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 ounce lemon verbena leaf, fresh with stems removed
3/4 cup corn syrup
3 tablespoons cold water
1/2 teaspoon gelatin powder
1 tablespoon sugar
1 teaspoon lemon juice
1 cup milk
1 cup whipping cream
1/2 cup sugar
1/2 ounce lemon verbena leaf, stems removed
2 teaspoons gelatin powder
1/2 cup buttermilk
lemon verbena leaf, for garnish

Steps:

  • To make the sauce: Blanch the lemon verbena leaves in a quart of rapidly boiling water just until they wilt and turn bright green. Wring all the water out of the leaves and pile them in a blender with the corn syrup. Purée the mixture, let it stand at room temperature for several hours or overnight, then strain it. Discard the solids and chill the sauce in the refrigerator.
  • To make the jelly: Soften the gelatin in the water in a small saucepan, then warm the mixture over low heat until the gelatin is dissolved. Stir in the sugar, lemon juice and verbena sauce and distribute the mixture evenly between six 4-ounce flexible molds or ramekins, and chill the molds until the jelly is set, about 30 minutes.
  • To make the panna cotta: Stir the milk, cream and sugar in a small saucepan over medium heat until the mixture comes to a gentle boil, then stir in the lemon verbena leaves and remove the pan from the stove. Allow the mixture to cool to room temperature.
  • Meanwhile, soften the gelatin in the cold buttermilk. When the lemon verbena mixture has cooled, strain the liquid and discard the leaves. Reheat the strained milk mixture with the buttermilk and gelatin until the gelatin is completely dissolved. Let the mixture cool to room temperature then distribute it evenly between the molds with the jelly.
  • To serve: Dip each mold or ramekin in hot water and run a knife around the inside of the mold to loosen the panna cotta, turn the panna cotta out onto plates, jelly side up. Spoon about two tablespoons of Lemon Verbena Sauce around the base of each serving, then garnish with lemon verbena leaves.

Nutrition Facts : Calories 356, Fat 16.4, SaturatedFat 10.2, Cholesterol 60.9, Sodium 59.5, Carbohydrate 52.2, Sugar 30, Protein 3.7

LEMON VERBENA PANNA COTTA WITH POACHED PEACHES



Lemon Verbena Panna Cotta with Poached Peaches image

There are fruit people, and there are chocolate people. Even chocolate people will lick their plates clean when presented with a refreshing, lemony panna cotta strewn with wine-steeped peaches. Panna cotta makes a nice spring and summertime dessert because it's not so rich that you leave the table feeling stuffed, and the lemon verbena adds a welcome, herbaceous tang. This dish is perfect for company because the panna cotta must be made ahead, and the peaches "cook" while coming to room temperature.

Yield makes about 5 cups , or 10 1/2-cup servings

Number Of Ingredients 14

2 1/2 cups whipping cream
1/2 cup sugar
1/2 cup crème fraîche or Greek-style yogurt
1/4 teaspoon Kosher salt
10 fresh lemon verbena leaves
1 3/4 cups whole milk
1 (1/4-ounce) packet powdered, unflavored gelatin
1 fresh egg
Poached Peaches, for accompaniment (recipe follows)
2 large peaches
1/2 cup sugar
2 cups rosé wine
1 vanilla bean, scraped
1/2 whole nutmeg

Steps:

  • Combine the cream, sugar, crème fraîche, and salt in a saucepan and bring to a boil over medium heat. Remove from the heat and add the lemon verbena, lightly crushing the leaves before adding them to the pot. Allow the mixture to steep for about 1 hour. Keep tasting as it steeps until it has the flavor you want.
  • Meanwhile, pour the milk into a bowl. Add the gelatin and whisk until it dissolves. Add the egg and beat well.
  • Once the cream mixture has steeped, rewarm it over low heat until it reaches a low simmer, then pour over the milk-gelatin mixture and whisk until completely combined. Let the mixture sit for 5 minutes, then pour through a fine-mesh sieve into a heatproof container with a pouring spout.
  • Lightly grease 10 ramekins, plastic cups, or coffee cups and line them up on a baking sheet. Divide the mixture among the ramekins and put in the fridge. Chill until set, about 4 hours. Serve with Poached Peaches.
  • Set a large pot of water on the stove to boil and prepare an ice-water bath in a bowl large enough to hold the peaches. When the water comes to a boil, scald the peaches for 30 seconds. Using a mesh sieve or slotted spoon, transfer the fruit immediately to the ice-water bath to stop the cooking. Using a paring knife, peel the peaches (the skins should now slip off easily) and put the peels in a saucepan. Slice the peaches into eighths and place in a heatproof bowl.
  • Add the sugar, wine, vanilla, and nutmeg to the saucepan and set over high heat. Bring the mixture to a boil and continue cooking for 5 minutes longer. Pour the boiling mixture over the peaches and set the fruit aside to cool and macerate in the spiced wine. Serve with the panna cotta.

BUTTERMILK PANNA COTTA WITH LEMON JELLY



Buttermilk Panna Cotta with Lemon Jelly image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 6 servings

Number Of Ingredients 7

2 cups buttermilk
1 1/2 teaspoons powdered unflavored gelatin
2/3 cup heavy cream
1/2 cup sugar
1/2 cup fresh lemon juice
1/2 packet powdered unflavored gelatin
1/4 cup sugar

Steps:

  • Make panna cotta:
  • Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.
  • Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours.
  • Make jelly:
  • Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes.
  • In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature.
  • Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies.

LEMON PANNA COTTA WITH BERRIES



Lemon Panna Cotta with Berries image

Cool, creamy and pretty as a picture, this luscious Italian dessert is elegant enough for the fanciest dinner party. Instead of using ramekins, pour into cocktail glasses and chill for a dressier look. -Mariela Petroski, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 7 servings.

Number Of Ingredients 10

1 envelope unflavored gelatin
1-1/3 cups half-and-half cream
2 cups heavy whipping cream
1/3 cup honey
1 teaspoon grated lemon zest
Dash salt
2/3 cup each fresh blackberries, blueberries and raspberries
2 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon Amaretto, optional

Steps:

  • In a small saucepan, sprinkle gelatin over half-and-half; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the whipping cream, honey, lemon zest and salt. Cook and stir until blended. Pour into seven 6-oz. ramekins or custard cups., Cover and refrigerate for at least 5 hours or until set. In a small bowl, combine the berries, sugar, lemon juice and Amaretto if desired. Cover and refrigerate for at least 30 minutes. Unmold panna cotta onto dessert plates; serve with berry mixture.

Nutrition Facts : Calories 382 calories, Fat 30g fat (19g saturated fat), Cholesterol 116mg cholesterol, Sodium 73mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

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