It’s looking so green outside! I had breakfast on my porch this morning and it was so beautiful. I’m more of a fall girl, but spring is pretty too. It was nice to sit outside and have a break from everything because right now I am very stressed and busy.
You know how I said it looks pretty outside? True, but all of next week the temperature is going to be in the 80s. I know this isn’t that hot to a lot of people, but I HATE being hot. So I will be hiding inside to the best of my ability.
I’m so freaked out about exams. It’s really hard to balance time because I need to study for big final exams, but I also need to devote time to learning new skills in my other classes. Plus dancing and baking, I don’t have any free time. Also I think I might be getting a cold again which is just really not fun.
With all of this stuff going on right now, I haven’t had any time to read. I set a reading goal at the beginning of the year but I didn’t finish any books last month, and it doesn’t look like I will be this month either. I just don’t have the time right now and it’s making me really sad.
But why be sad when there is panna cotta? That was a really quick turn around but, I have decided it’s time to switch the conversation to something a little more relevant. This panna cotta is so creamy, springy, and easy to make, so let’s talk about it.
What is Panna Cotta
Panna cotta is a traditional Italian dessert made from cream, sugar, gelatin, and vanilla. It’s really simple to make and only takes a handful of ingredients. It’s light and creamy, with just the right amount of sweetness. Today we’re making it a little more springy by adding lemon and topping these with some raspberry compote and crushed grams.
Describe this Panna Cotta to me
Taste: This has a light and creamy taste, which isn’t too sweet. It’s brightened with fresh lemon zest, and then topped with a sweet raspberry compote and some crushed up grams for a little warmth.
Texture: Panna cotta is very smooth and creamy, and it just melts in your mouth. Unlike many custards, it doesn’t have any butter or eggs so it stays very light. As I said before we top these with a thin raspberry compote and some crunchy gram cookies.
Ease: Panna cotta is also super easy. This comes together with only a few ingredients, and you don’t have to worry about tempering eggs or anything like that because it’s thickened with gelatin. But make sure to leave enough time for these to set in the fridge!
The Base
So how do we make this creamy panna cotta? Start by dissolving some gelatin in water and then set that aside. Next, rub your lemon zest into the sugar to release the flavor packed oils in the zest. Then add in your cream and half and half and bring that to a boil. Stir in your gelatin and vanilla, and run that through a strainer to make it extra smooth. Pour it into your ramekins and then let those chill for 4 hours to set.
The Compote
I feel like I have made so many compotes for this blog, but today we’re making a raspberry one. Just like the panna cotta, it’s super simple. Just cook together some raspberries, lemon juice, cornstarch, and some sugar. Put a spoonful of this while its still slightly warm over your panna cotta and it is so delicious. I like to top these off with some gram cookies but that is optional!
Lemon Raspberry Panna Cotta
Ingredients
Method
- In a very small saucepan, sprinkle the gelatin over the water and let it sit undisturbed for about 1 minute to soften. Heat on low heat, stirring often, until gelatin is dissolved. It should be a thickish opaque mixture. If the gelatin is clumping up, add a tiny bit more water. Set aside.
- Place the sugar in a large saucepan and, using your fingers, rub the lemon zest into the sugar. This helps to release the flavorful oils in the zest. Add the heavy cream and half and half and bring to a boil over medium high heat, stirring frequently. Remove the pan from the heat and stir in the vanilla extract and salt. Run the mixture through a strainer and then divide it among six round ramekins, filling almost to the top. (you may have more or less than 6 depending on the size of your ramekins). Cover each with cling wrap and chill in the fridge for 4 hours.
- I recommend serving the compote warm on the chilled panna cotta, so make sure to make this towards towards the end of your chill time.
- In a small bowl, whisk together the cornstarch and lemon juice with a fork until cornstarch has dissolved.
- In a medium saucepan, combine the frozen raspberries, sugar, and cornstarch mixture over medium heat. Stir occasionally and the raspberries will soften. Let the mixture come to a slow boil for about three minutes, stirring occasionally. It should thicken some during this time. Remove from the heat and add the vanilla and salt.
- Remove the panna cotta's from the fridge. Carefully run a small spatula around the sides and underneath the panna cotta and invert the ramekin onto a small serving plate. Serve with a spoonful of the compote (warm or cold) and a sprinkle of crushed graham cookies.
- Panna cotta stays fresh covered with plastic wrap in the ramekin for up to 3 days.