Lemon Marmalade Panna Cotta
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 1/2 cup (125 ml) sugar
- 2/3 cup (170 ml) fresh ricotta cheese
- 10 ounces (310 ml) milk
- Cut
- 2 pt (1 l) fresh or frozen raspberries
- 1 1/4 teaspoons plain gelatin powder, dissolved in 3 tablespoons water
- 1 vanilla bean, split in half lengthwise, scraped
- 1/2 cup (125 ml) sugar
- 1 cup (250 ml) heavy cream
- 2 tablespoons lemon marmalade or orange marmalade, peels finely minced
- 1 to 2 tablespoons lemon juice
- 1 pounds (500 g) assorted fresh berries
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a saucepan, combine half of the heavy cream with all of the milk and sugar. (Keep the remaining cream refrigerated.) With a small, sharp knife, carefully cut the vanilla bean in half; then, use the knife's tip to scrape the seeds from the vanilla bean halves into the pan, and add the scraped bean halves, too. Bring the mixture to a boil over medium high heat, stirring occasionally. Turn off the heat and, with a wire whisk, briskly whisk in the ricotta. Place a metal mixing bowl inside a larger bowl filled with ice cubes, and rest a fine-meshed strainer above the metal bowl. Pour the hot mixture into the strainer and press it through with a rubber spatula. Add the dissolved gelatin and slowly whisk it into the cooling mixture. Leave to cool to room temperature, stirring occasionally.
- Meanwhile, put the remaining cream in a clean mixing bowl. With a hand-held electric mixer on medium speed, whip the cream just until soft peaks form when the beaters are stopped and lifted out. With the spatula, gently fold the whipped cream into the mixture. Finally, fold in the marmalade. Place 8 martini glasses on a tray. Divide the mixed berries among them. Spoon the panna cotta mixture into the glasses to cover the berries, dividing it evenly and smoothing its surface. Put the tray of filled glasses in the refrigerator to chill for about 1 hour.
- Meanwhile, make the raspberry puree. Combine the raspberries, sugar and 1 tablespoon of the lemon juice in a saucepan. Cook over medium heat, stirring, until the berries release their liquid, the sugar dissolves and the mixture comes to a boil. Reduce the heat and simmer until the berries have formed a thick puree, 7 to 10 minutes. Pour through a fine-meshed strainer into a heatproof bowl, pressing it through with a rubber spatula and discarding the seeds from the strainer. Taste and, if necessary, stir in some more lemon juice. Cover and refrigerate. When the panna cottas have chilled for 1 hour, spoon the raspberry puree evenly over their surfaces. Return to the refrigerator and chill until completely set, at least 1 hour more. Serve chilled.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Electric mixer
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula
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Sieve