Panna Cotta, as we all know, is delicious Italian treat of gelatinized flavored cream and I am in love with this dessert to the core. Whenever, I am expecting guests at my home, most of the time panna cotta hits me for the dessert, and I start blending the flavors in my mind. It is super easy to make dessert. Combination of panna cotta with berries like Dragon fruit-yogurt panna cotta with balsamic cranberry jelly or Mango Vanilla panna cotta with blueberry sauce are just out of the world. Panna cotta with chocolate and fruit like White Chocolate Peach Delight Panna cotta always wins the crowd. Whatever the combo is, panna cotta is just irresistible.
Sometimes back, I got my hands on fresh gorgeous red pearl beauties – Red currants, grabbed it and stored in freezer with the thought of, soon it will merge with some sweet base to turn into luscious dessert. So, this sweet and tangy, berrylicious Lemon panna cotta with red currant sauce came into being and placated the taste buds receiving tons of palms. Red currant can be substituted with any of your favorite berries, in case if red currants are not available.
So, let’s get started into how to make this yummy treat which will be ready in quick time…
In case if you do not want to use gelatine for this dessert or you want to make vegetarian version of it, you can use 12-13 grams of agar agar powder for 1 litre of cream
1/3 cup, lemon juice, freshly squeezed
1/3 cup, sugar
1 tablespoon lemon peel(zest)
For Panna cotta :
4 cups, cream, (standard measure 240ml cup) (I have used low fat cream)
½ teaspoon, vanilla essence
Sugar, as the per sweetness required
14 grams (1 tablespoon), unflavored gelatin
¼ cup, water
For Red Currant Sauce:
1& ½ cup, red currants, fresh or frozen
½ cup, brown sugar
1 teaspoon lemon zest (peel)
¼ cup, water
For Red Currant sauce:
In a pan, add red currants, brown sugar and zest along with ¼ cup of water
Place the pan on heat and bring it to a boil
Simmer until it turns into bright red sauce consistency.
Take the pan off the heat and cool, refrigerate.
For Lemon Syrup:
In a small pan, add lemon juice, lemon peel and sugar
Place the pan on the heat and bring to a boil.
Simmer for 5 minutes or until it turns into thick aromatic syrup consistency
Take it off the heat and cool
For Panna Cotta:
In a small bowl, sprinkle gelatin over the water and allow it to bloom
In a heavy bottom add cream, vanilla essence and place the pan on the heat
Simmer it for few minutes, do not boil it
Add sugar as per taste keeping in mind that lemon syrup and currant also had sugar, so add it accordingly.
Add gelatin into the cream and mix until well blended.
Take it off the heat and add lemon syrup and mix
Pour the panna cotta into serving glasses or ramekins
Refrigerate until set
While serving top the panna cotta with red currant sauce and serve.