Ginger-Lemon Panna Cotta With Brandied Berry Sauce

Name: Ginger-Lemon Panna Cotta With Brandied Berry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANNA COTTA:; 1 Tablespoon Vegetable Oil; 1/2 whole Vanilla Bean; 1 Tablespoon Lemon Zest In Fine Strips, Reserve For Garnish; 2 Tablespoons Lemon Zest; 2 Tablespoons Fresh Lemon Juice; 1 cup Heavy Cream; 1 cup Whole Milk; 2 whole Ginger Tea Bags; 3 Tablespoons Warm Water; 2 teaspoons Unflavored Gelatin; 1/2 cups Granulated Sugar; 1 cup Creme Fraiche; FOR THE SAUCE:; 1-1/2 cup Fresh Blueberries, Divided; 1-1/2 cup Fresh Blackberries, Divided; 3 Tablespoons Golden Brown Sugar; 1/4 cups Brandy; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Cardamom; 1/4 teaspoons Ground Cinnamon

Servings: persons

FOR THE PANNA COTTA:
1 Tablespoon Vegetable Oil
1/2 whole Vanilla Bean
1 Tablespoon Lemon Zest In Fine Strips, Reserve For Garnish
2 Tablespoons Lemon Zest
2 Tablespoons Fresh Lemon Juice
1 cup Heavy Cream
1 cup Whole Milk
2 whole Ginger Tea Bags
3 Tablespoons Warm Water
2 teaspoons Unflavored Gelatin
1/2 cups Granulated Sugar
1 cup Creme Fraiche
FOR THE SAUCE:
1-1/2 cup Fresh Blueberries, Divided
1-1/2 cup Fresh Blackberries, Divided
3 Tablespoons Golden Brown Sugar
1/4 cups Brandy
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Cardamom
1/4 teaspoons Ground Cinnamon

1
For the panna cotta:
2
Rub the inside of six 3/4 - 1 cup custard cups or small bowls with a bit of oil; set aside.
3
Split vanilla bean in half and scrape seeds to be added to milk/cream mixture.
4
Prepare lemon peel separately. (You will need about 2 lemons.) Reserve fine strips of zest for garnish. Juice lemon, removing seeds and pulp. Reserve.
5
In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer; do not boil. Add ginger tea bags. Remove from heat, cover and steep for 20-30 minutes to infuse with flavor. Remove vanilla bean and tea bags.
6
In a small bowl, add lemon juice and warm water. Sprinkle in powdered gelatin and allow to set (this takes about 7-10 minutes).
7
Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes. Turn off heat and whisk in 2 tablespoons grated lemon zest and creme fraiche.
8
Pour mixture through sieve into a 4-cup measuring cup (this makes it easy to pour into the oiled individual bowls). Pour into individual bowls (I placed them on a large rimmed baking sheet and covered) and chill for at least 5 hours or overnight before serving.
9
Run a thin sharp knife around the edge of bowls, Set each bowl (one at a time) in warm water halfway up the sides for 5 seconds to release. Invert onto a serving plate.
10
For the brandied berry sauce:
11
Place 1 cup each of blackberries and blueberries in a food processor or blender with brown sugar and brandy. Blend to puree. In a small sauce pan, mix puree and spices and heat to a low boil, turn down heat to low and simmer 15 minutes or until reduced by 1/3. Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled.
12
To serve, drizzle brandied berry sauce over the pated panna cotta. Garnish with remaining fresh berries and sprinkle with reserved lemon peel strips.
13
Note: you can used frozen berries; thaw thoroughly and reserve juices to incorporate into sauce.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE PANNA COTTA:, 1 Tablespoon Vegetable Oil, 1/2 whole Vanilla Bean, 1 Tablespoon Lemon Zest In Fine Strips, Reserve For Garnish, and more.

Yes, Ginger-Lemon Panna Cotta With Brandied Berry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!