Lemon Panna Cotta With Spring Fruit And Almond Wafers
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Lemon Panna Cotta With Spring Fruit And Almond Wafers
  Lemon    Fruit    Almonds  
Last updated 6/12/2012 12:59:43 AM. Recipe ID 22724. Report a problem with this recipe.
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      Title: Lemon panna cotta with spring fruit and almond wafers
 Categories: Live
      Yield: 4 Servings
 
      1 c  Milk
      2    Envelopes gelatin
      1 qt Heavy cream
    3/4 c  Sugar
      4    Lemon zests, stripped with a
           Vegetable peeler
    1/2    Vanilla bean
           Compote of Spring Fruit:
      1 pt Strawberries
      1    Basket raspberries
      4    Apricots
      3 tb Sugar
      1 tb Kirsch
 
  Have ready 8 molds or ramekins, 4 to 6 ounces each.
  
  To prepare the cream, pour the milk into a bowl, then sprinkle the
  gelatin on the surface, allow to stand so that the gelatin absorbs
  the milk and softens. Bring the cream to a boil with the sugar and
  the strips of lemon zest and split vanilla bean; remove from heat to
  steep so that it absorbs the lemon flavor. After 5 minutes, stir in
  the softened gelatin and return to a boil, stirring to dissolve the
  gelatin. Strain the mixture into a bowl, then fill the mold.
  Refrigerate it until set, at least 6 hours. Overnight is best.
  
  To unmold, dip the molds briefly in hot water. Loosen the top of the
  dessert by inserting the point of a sharp paring knife about 1/4 -
  inch between the cream and the mold, scraping it against the mold all
  around. Place a plate on the dessert and invert. Tap the mold at the
  top and lift it off. Refrigerate the dessert until it is served.
  
  For the compote, combine all ingredients and refrigerate several
  hours.
  
  To serve, remove desserts from refrigerator and surround with some of
  the compote and the Almond Wafers (recipe follows).
  




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Recipe ID 22724 (Apr 03, 2005)

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