Amazing Lemon Panna Cotta with Raspberry Sauce/ Twisted Mikes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Sprinkle 1 packet of gelatin over 1/4 cup of fresh lemon juice and let it bloom for about 5 minutes.

In a saucepan, combine 2 cups of heavy cream, 1 cup of half and half, and 3/4 cup of sugar.

Add 2 teaspoons of lemon zest to the cream mixture.

Heat the mixture on medium until it is almost boiling, watching for small bubbles around the edge.

Once heated, remove from heat and mix in the bloomed gelatin and lemon juice mixture along with 1/2 teaspoon of vanilla.

Stir the mixture for roughly 10 minutes to ensure consistency and prevent separation.

Pour the mixture into glasses or ramekins, wiping the edges for a clean finish.

Refrigerate for 4 hours to set the panna cotta.

For the raspberry sauce, combine 2 cups of frozen raspberries, 1/8 cup of sugar, 1 tablespoon of raspberry jello, 2 teaspoons of lemon juice, and 1 tablespoon of water in a saucepan.

Cook the raspberry mixture on low for 7-8 minutes until hot.

Strain the raspberry sauce through a sieve to remove seeds and let it cool at room temperature before refrigerating.

Once the panna cotta has set, drizzle the raspberry sauce on top and optionally add a little cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens