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Ginger-Lemon Panna Cotta with Brandied Berry Sauce

 
One serving costs about $2.88 One serving costs about $2.88

$2.88 per serving

9 people like this recipe

9 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free Mediterranean,Italian,European
spoonacular Score:31%

Spoonacular Score: 31%

 

The recipe Ginger-Lemon Panna Cotta with Brandied Berry Sauce could satisfy your Mediterranean craving in about approximately 45 minutes. One portion of this dish contains around 5g of protein, 26g of fat, and a total of 413 calories. For $2.88 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. 9 people found this recipe to be delicious and satisfying. This recipe from Foodista requires blueberries, vegetable oil, granulated sugar, and lemon juice. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Try lemon ginger panna cotta cheesecake + blueberry sauce, Lemon Panna Cotta with Berry Compote, and Panna Cotta with Berry Sauce for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp vegetable oil
vegetable oil
1 cup
1 cup whole milk
whole milk
1 cup
1 cup heavy cream
heavy cream
0.5
0.5  vanilla bean bean
vanilla bean bean
2
2  tea bags
tea bags
2 Tbsps
2 Tbsps fresh lemon juice
fresh lemon juice
3 Tbsps
3 Tbsps water
water
2 tsps
2 tsps unflavored gelatin
unflavored gelatin
0.5 cup
0.5 cup granulated sugar
granulated sugar
1 cup
1 cup crème fraîche
crème fraîche
2 Tbsps
2 Tbsps lemon peel
lemon peel
1 Tbsp
1 Tbsp lemon zest
lemon zest
some
some bbq sauce
bbq sauce
8 ounces
8 ounces fresh blackberries
fresh blackberries
8 ounces
8 ounces fresh blueberries
fresh blueberries
3 Tbsps
3 Tbsps golden brown sugar
golden brown sugar
0.25 cup
0.25 cup brandy
brandy
0.5 tsps
0.5 tsps ground ginger
ground ginger
0.25 tsps
0.25 tsps ground cardamon
ground cardamon
0.25 tsps
0.25 tsps cinnamon
cinnamon
some
some panna cotta
panna cotta
1 Tbsp vegetable oil
1 Tbsp
vegetable oil
1 cup whole milk
1 cup
whole milk
1 cup heavy cream
1 cup
heavy cream
0.5  vanilla bean bean
0.5
vanilla bean bean
2  tea bags
2
tea bags
2 Tbsps fresh lemon juice
2 Tbsps
fresh lemon juice
3 Tbsps water
3 Tbsps
water
2 tsps unflavored gelatin
2 tsps
unflavored gelatin
0.5 cup granulated sugar
0.5 cup
granulated sugar
1 cup crème fraîche
1 cup
crème fraîche
2 Tbsps lemon peel
2 Tbsps
lemon peel
1 Tbsp lemon zest
1 Tbsp
lemon zest
some bbq sauce
some
bbq sauce
8 ounces fresh blackberries
8 ounces
fresh blackberries
8 ounces fresh blueberries
8 ounces
fresh blueberries
3 Tbsps golden brown sugar
3 Tbsps
golden brown sugar
0.25 cup brandy
0.25 cup
brandy
0.5 tsps ground ginger
0.5 tsps
ground ginger
0.25 tsps ground cardamon
0.25 tsps
ground cardamon
0.25 tsps cinnamon
0.25 tsps
cinnamon
some panna cotta
some
panna cotta
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Equipment

measuring cup
measuring cup
baking sheet
baking sheet
sauce pan
sauce pan
blender
blender
bowl
bowl
knife
knife
sieve
sieve
whisk
whisk
measuring cup
measuring cup
baking sheet
baking sheet
sauce pan
sauce pan
blender
blender
bowl
bowl
knife
knife
sieve
sieve
whisk
whisk


Instructions

In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer, do not boil. Add 2 ginger tea bags. Remove from heat, cover and steep for 20-30 minutes to infuse with flavor. Remove vanilla bean and tea bags. In a small bowl, add lemon juice and warm water. Sprinkle in powdered gelatin (two envelopes) allow to set, takes about 7-10 minutes. Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes. Turn off heat and whisk in grated lemon zest and crme frache. Pour mixture through sieve into 4 cup measuring cup (this makes it easy to pour into the oiled individual bowls.) Pour into individual bowls (I placed the on a large rimmed baking sheet and covered) chill for at least 5 hours or overnight before serving Run thin sharp knife around edge of bowls, Set each bowl (one at a time) in hot water half-way up sides for 45 seconds to release, invert on to serving plate with a drizzle of the Brandied Berry Sauce and fresh berries, sprinkled with reserved shredded lemon zest. Sauce Directions Place 1 cup each of blackberries and blueberries in food process or blender with brown sugar and brandy. Blend to puree. In a small sauce pan, mix puree and spices and heat to low boil, turn down heat to low and simmer 15 minutes or until reduced by . Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled. Sprinkle with reserved berries when plating. Cooks Tips You can used frozen berries, thaw thoroughly and reserve juices to incorporate into sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.87
Ingredient
1 cup whole milk
1 cup heavy cream
½ vanilla bean bean
2 tea bags
2 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
½ cups granulated sugar
1 cup crème fraîche
2 tablespoons lemon peel
1 tablespoon lemon zest
8 ounces fresh blackberries
8 ounces fresh blueberries
3 tablespoons golden brown sugar
¼ cups brandy
½ teaspoons ground ginger
¼ teaspoons ground cardamon
¼ teaspoons cinnamon
Price
$0.33
$1.29
$2.55
$0.55
$0.20
$0.57
$0.14
$4.11
$1.00
$0.50
$2.01
$1.78
$0.12
$1.85
$0.12
$0.11
$0.02
$17.24
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Nutritional Information

Quickview
393k Calories
4g Protein
23g Total Fat
37g Carbs
3% Health Score
Limit These
Calories
393k
20%

Fat
23g
37%

  Saturated Fat
14g
90%

Carbohydrates
37g
12%

  Sugar
31g
35%

Cholesterol
78mg
26%

Sodium
70mg
3%

Alcohol
3g
19%

Get Enough Of These
Protein
4g
10%

Manganese
0.48mg
24%

Vitamin C
18mg
22%

Vitamin A
991IU
20%

Vitamin K
16µg
16%

Calcium
138mg
14%

Fiber
3g
13%

Vitamin B2
0.21mg
13%

Phosphorus
118mg
12%

Vitamin E
1mg
9%

Copper
0.14mg
7%

Potassium
250mg
7%

Vitamin D
0.96µg
6%

Vitamin B12
0.36µg
6%

Magnesium
22mg
6%

Vitamin B5
0.56mg
6%

Selenium
3µg
5%

Folate
19µg
5%

Zinc
0.68mg
5%

Vitamin B1
0.07mg
4%

Vitamin B6
0.09mg
4%

Iron
0.58mg
3%

Vitamin B3
0.54mg
3%

covered percent of daily need

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