Lemon Panna Cotta with Blackberry Sauce

Recipe by Dreamgoddess
READY IN: 24hrs 15mins




  • 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.