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1
In a saucepan, combine the heavy cream, milk, sugar, and vanilla bean.
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2
Bring to a boil.
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3
Turn off heat and whisk in ricotta.
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4
Strain into a bowl over ice.
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5
Drain the gelatin and slowly whisk into the cooling mixture.
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6
Allow to cool to room temperature.
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7
Slowly fold in the whipped cream.
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8
Lastly, fold in the minced Sweet Preserved Lemons.
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9
Arrange 1/4 cup of mixed berries in the bottom of a chilled martini glass.
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10
Repeat the process to 7 more glasses.
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11
Divide the cream evenly among the 8 glasses.
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12
Smooth the top and allow to chill at least 1 hour.
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13
Pour about 2 ounces of the Fresh Raspberry Puree or enough to cover the surface of the panna cotta.
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14
Chill at least 1 hour to allow to set completely.
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15
Serve chilled.
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16
In a pot, whisk together all above ingredients.
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17
Over medium heat, slowly bring the mixture to a boil.
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18
Once the mixture comes to a boil, turn off heat, stir once and allow to set for 2 minutes.
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19
Line a colander with a double thickness of cheesecloth.
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20
Slowly pour the mixture into it and let it drain for about 15 minutes, or until the cheese is thick.
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21
Transfer fresh ricotta into a non-reactive container.
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22
Keep refrigerated until needed.
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23
Bring a pot of water to a boil.
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24
Blanch the cleaned lemon halves for 1 minute.
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25
Drain.
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26
Repeat the process 2 more times, making sure that you use fresh water each time.
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27
After the final blanching, drain the peels.
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28
In a saucepan, bring sugar and water to a boil and cook for 5 minutes.
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29
Add the blanched peels and cook for 5 minutes.
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30
Turn off heat and transfer to a covered container.
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31
Allow to cool in the refrigerator.
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32
This will keep for months in the refrigerator.
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33
Use as needed.
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34
Combine all the ingredients in a saucepan.
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35
Bring to a boil, and reduce until thickened.
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36
Strain.
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37
Use as needed.
