Prep 24 hrs
Cook 15 mins
For convenience, chill these individual eggless custards overnight before serving. The sauce can also be made a day ahead.
- vegetable oil
- 1 cup whole milk
- 1 cup whipping cream
- 1⁄2 vanilla bean, split lengthwise
- 5 tablespoons fresh lemon juice
- 2 teaspoons unflavored gelatin
- 1⁄2 cup sugar
- 1 cup creme fraiche
- 2 tablespoons grated lemons, rind of
- 3 cups frozen blackberries, thawed,drained,juices reserved (about 12 ounces)
- 3 tablespoons packed golden brown sugar
- 3 tablespoons creme de cassis (black-currant-flavored liqueur; optional)
- For panna cotta: 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 gelatin softens, about 10 minutes.
- Stir sugar and gelatin mixture into milk mixture.
- Stir over low heat just until sugar and gelatin dissolve, about 2 minutes.
- Remove from heat.
- Whisk in crème fraîche and lemon peel.
- Divide among ramekins.
- Cover; chill until set, at least 6 hours or overnight.
- For sauce: Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender.
- Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible.
- Discard solids in strainer.
- Stir remaining blackberries into sauce.
- (Can be made 1 day ahead. Cover and chill).
- Run small knife around each panna cotta.
- Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds.
- Place plate atop ramekin.
- Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta.
- Serve with sauce.
decadent and delicious. very bad for my diet but great as a dessert after a breakfast :D oh boy i wont be able to eat anything else today