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Lemon Panna Cotta With Spring Fruit And Almond Wafers

Lemon Panna Cotta With Spring Fruit and Almond Wafers recipe image
This elegant Lemon Panna Cotta offers a perfect balance of rich, creamy texture and bright, zesty flavor. The base is infused with lemon zest and vanilla, creating a smooth, set custard that melts in your mouth. Topped with a vibrant compote of strawberries, raspberries, and apricots, it adds a juicy, fresh contrast to the dense cream. Crispy almond wafers provide a delightful crunch, making this dessert visually stunning and texturally complex. It is an ideal choice for spring gatherings, romantic dinners, or sophisticated brunches, serving as a light yet satisfying finale to any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1180.9
Dietary: Gluten-free
Description
This elegant Lemon Panna Cotta offers a perfect balance of rich, creamy texture and bright, zesty flavor. The base is infused with lemon zest and vanilla, creating a smooth, set custard that melts in your mouth. Topped with a vibrant compote of strawberries, raspberries, and apricots, it adds a juicy, fresh contrast to the dense cream. Crispy almond wafers provide a delightful crunch, making this dessert visually stunning and texturally complex. It is an ideal choice for spring gatherings, romantic dinners, or sophisticated brunches, serving as a light yet satisfying finale to any meal.
Ingredients
  • 1 cup Milk
  • 2 Envelopes Gelatin
  • 1 quart Heavy cream
  • 3/4 cup Sugar
  • 4 Lemon Zests, stripped with a
  • 1 Vanilla bean Split
  • 1 pt Strawberries
  • 1 Basket Raspberries
  • 4 Apricots Sliced
  • 3 tb Sugar
  • 1 tb Kirsch
Directions
  1. 1
    Pour the milk into a small bowl and sprinkle the gelatin over the surface. Let it stand for 5-10 minutes to soften.
  2. 2
    In a medium saucepan, combine the heavy cream, 3/4 cup sugar, lemon zest strips, and split vanilla bean.
  3. 3
    Bring the cream mixture to a boil over medium heat, then immediately remove from heat. Cover and let steep for 5 minutes to infuse the lemon flavor.
  4. 4
    Stir the softened gelatin into the warm cream mixture until completely dissolved.
  5. 5
    Strain the mixture through a fine-mesh sieve into a clean bowl to remove the zest and vanilla bean.
  6. 6
    Divide the liquid evenly among 4 molds or ramekins (4 to 6 ounces each).
  7. 7
    Refrigerate the panna cotta until set, for at least 6 hours or overnight.
  8. 8
    For the compote, combine strawberries, raspberries, sliced apricots, 3 tablespoons sugar, and kirsch in a bowl. Refrigerate for several hours to macerate.
  9. 9
    To unmold, dip the bottom of each mold briefly in hot water. Run a sharp paring knife around the edge to loosen.
  10. 10
    Place a serving plate upside down over the mold, invert, and gently lift the mold off.
  11. 11
    Serve the panna cotta surrounded by the fruit compote and almond wafers.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1180.9kcal
% Daily Value *
Total Fat 87.5g135%
Saturated Fat 53.4g267%
Cholesterol 265.2mg89%
Sodium 116.0mg5%
Total Carbohydrate 54.0g18%
Dietary Fiber 0.0g0%
Sugars 54.0g
Protein 56.1g113%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, panna cotta, dessert, cream, gelatin, spring fruit, almond wafers, italian, custard, strawberries, raspberries, apricots, vanilla, zest, compote, chilled, vegetarian, easy, make ahead, spring
Read it online: https://www.chefs-mate.com/recipe/lemon-panna-cotta-with-spring-fruit-and-almond-wafers/