LEMON PANNA COTTA with STRAWBERRY COULIS
(Makes 6 or 8 servings)
1 envelope unflavored gelatin; or the equivalent, 1 tbs, or 0.25 oz
1/4 cup water
2-1/2 cups heavy cream
1-1/2 tsp lemon zest (taken with a micro plane)
1/2 cup sugar
2 tbs lemon flavored vodka, limoncello, orange liqueur (such as triple sec, curacao or Grand Marnier),
1tsp vanilla extractTechnique
Generously butter 6 or 8 small molds or ramekins.
Pour the gelatin into 1/4 cup (2 tbs) cold water and allow it to soften.
While the gelatin softens, bring the cream, lemon zest and sugar to a simmer, and allow to simmer for about five minutes. Remove from the heat, whisk in the gelatin, the liquor and the vanilla extract.
Divide the mixture evenly among the ramekins. Allow to cool slightly before covering with cling wrap. Then place in the refrigerator at least 6 hours, and preferably overnight.
Enough for above Panna Cotta recipe
Fresh strawberries (optional)
Orange liqueur (optional)
Granulated sugar (optional)
12 oz package frozen strawberries
1/4 cup superfine or powdered sugar
6 tbs orange liqueurTechnique
Macerate the fresh strawberries, if using, with the granulated sugar and liqueur to taste (depends on sweetness of the berries, but about 3 tbs of sugar and 2 tbs liqueur to every cup of berries).
Partially defrost the frozen strawberries. Place them in the blender's container with the orange liqueur, and sugar. Puree completely. Sieve to remove seeds and bubbles, and add gloss.
Macerated or fresh berries
Mint sprigs, or edible flowers (optional)
Powdered sugar for dusting (optional)
Pour some coulis on as many salad size plates as there will be portions served.
Run a wet knife around the rim of a ramekin to loosen the panna cotta. Unmold by placing the mold upside down on the plate, gently wiggling and lifting. The panna cotta will come free. Garnish the panna cotta with more coulis on top, surround it with macerated berries. If you like you may garnish further with sprig of mint, or a nasturtium or violet, and a dusting of powdered sugar.
Note: This recipe is original . If you choose to share it, or post it somewhere else, please attribute it to me, Boar D. Laze. I would consider it a kindness if you would also mention my (eventually) forthcoming book: COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates