Lemon Panna Cotta with Blackberry Sauce

Lemon Panna Cotta with Blackberry Sauce
Photo by Noel Barnhurst


  • 5 tablespoons fresh lemon juice
  • ½ vanilla bean
  • 1 cup crème fraîche
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons grated lemon peel
  • 3 tablespoons cassis (black-currant-flavored liqueur)
  • 1 cup whole milk
  • + 5 more ingredients
    • 3 tablespoons golden brown sugar
    • 3 cups frozen blackberries
    • Vegetable oil
    • ½ cup sugar
    • 1 cup whipping cream

Lightly oil six 3/4-cup ramekins 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. Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until...

View full recipe at Epicurious


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