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Lime panna cotta with raspberries

Lime  panna cotta with raspberries

  • 6 tablespoons fresh lime juice, divided
  • 1 1/2 teaspoons grated lime peel
  • 1 teaspoon unflavored gelatin
  • 1 1/4 cups cream (half and half), divided
  • 1/2 cup cream cheese (quark)
  • 3/4 cup sugar, divided
  • 500 ml raspberries (fresh or frozen)
  • 2 tablespoons Chambord (raspberry liquor)
  • Combine 1/4 cup juice and peel in small saucepan; sprinkle gelatin over. Let stand 5 minutes. Add 1/4 cup cream to gelatin mixture; stir over low heat just until gelatin dissolves. Remove from heat.
  • Whisk cream cheese and 1/2 cup sugar in medium bowl; gradually whisk in remaining 1 cup cream until smooth. Whisk gelatin mixture into cream mixture. Pour into 6 small glasses or Martini glasses. Chill until set, at least 4 hours or overnight.
  • Puree raspberries with sugar and liquor in a blender. Serve panna cotta with the raspberry sauce