Lemon Panna Cotta with Raspberry Sauce

Name: Lemon Panna Cotta with Raspberry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons cornstarch; 1 envelope unflavored gelatin; 1 strip (3 x 1-inch) strip fresh lemon rind; 651 milliliters 1% low-fat milk, divided; 2 Tbsps red currant jelly; 283 grams package frozen raspberries in light syrup, thawed and undrained; 59 milliliters sugar; 1 Tbsp sugar; 1 vanilla bean, split lengthwise

Lemon Panna Cotta with Raspberry Sauce might be just the Mediterranean recipe you are searching for. One portion of this dish contains about 3g of protein, 2g of fat, and a total of 190 calories. This gluten free recipe serves 8. Head to the store and pick up sugar, milk, strip lemon rind, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as an inexpensive dessert.

Instructions

To prepare panna cotta, sprinkle gelatin over 1 cup milk; let stand 1 minute.

Ingredients you will need

Gelatin

Milk

Combine remaining 1 3/4 cups milk, 1/4 cup sugar, rind, and vanilla bean in a medium saucepan over medium heat; bring to a simmer. Cook 5 minutes, stirring occasionally.

Ingredients you will need

Vanilla Bean

Sugar

Milk

Beef

Equipment you will use

Sauce Pan

Add gelatin mixture to milk mixture; stir until gelatin is completely dissolved. Discard rind and vanilla bean. Cool.

Ingredients you will need

Vanilla Bean

Gelatin

Milk

Beef

Divide the mixture evenly among 8 (6-ounce) custard cups coated with cooking spray. Cover and chill at least 4 hours or overnight.

Ingredients you will need

Cooking Spray

Custard

To prepare sauce, press raspberries through a sieve over a bowl; discard seeds.

Ingredients you will need

Raspberries

Sauce

Seeds

Equipment you will use

Sieve

Bowl

Combine 1 tablespoon sugar and cornstarch in a saucepan; stir until blended. Stir in raspberries and jelly; bring to a boil. Cook 1 minute, stirring constantly. Cool.

Ingredients you will need

Raspberries

Corn Starch

Jelly

Sugar

Equipment you will use

Sauce Pan

Loosen edges of custards with a knife or rubber spatula.

Equipment you will use

Spatula

Knife

Place a dessert plate, upside down, on top of each custard cup; invert custard onto each of 8 plates. Spoon 2 tablespoons sauce around each serving.

Ingredients you will need

Custard

Sauce

Garnish with mint sprigs, if desired.

Ingredients you will need

Mint

Equipment

Ingredients

Servings:

2teaspoons

cornstarch 1envelope

unflavored gelatin 1strip

(3 x 1-inch) strip fresh lemon rind 651milliliters

1% low-fat milk, divided 2Tbsps

red currant jelly 283grams

package frozen raspberries in light syrup, thawed and undrained 59milliliters

sugar 1Tbsp

sugar 1

vanilla bean, split lengthwise

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Caposaldo Chianti

Ruby red with an aroma and flavor of red cherries, a smooth texture, excellent structure and a long, elegant finish. Best with pizza, pasta with tomato- or meat-based sauces, meaty mushrooms, roasted chicken or grilled meats.Blend: 75% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot, 5% Malvasia