Vanilla Panna Cotta with Lemon Raisin Sauce
In 2016, sixty members of the International Nut and Dried Fruit Congress (INC) visited Sun-Maid as part of the California Nut and Dried Fruit tour, inspiring this recipe.
Makes 6 servings, about 1/2 cup each
- 1 cup whole milk
- 1 vanilla bean, split and scraped or 1/2 teaspoon vanilla extract
- 1 tablespoon unflavored powdered gelatin
- 1/4 cup honey
- Pinch salt
- 1/2 cup sugar
- 1 tablespoons cornstarch
- dash salt
- 1/2 cup boiling water
- 1/2 cup Sun-Maid Golden Raisins
- 2 tablespoons butter
- 1 1/2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
Lemon Raisin Sauce
POUR milk into a 2-3 quart-size saucepan. Sprinkle the gelatin over. Let stand about 3 minutes or until gelatin is softened.
ADD split vanilla bean and scrapings, or extract. Stir milk mixture over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
ADD cream, honey and salt. Stir over medium heat until warmed through and honey is blended in. Remove vanilla bean if using. Pour into 6 small dishes or wine glasses. Cool slightly. Refrigerate until set, at least 6 hours.
For the sauce:
In a medium saucepan, STIR sugar, cornstarch and salt to remove any lumps. Add boiling water.
COOK over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
STIR in raisins, butter, lemon zest and juice.
SERVE warm sauce over chilled panna cotta. Sauce can be made ahead and reheated.
Per Serving: 488 calories, 34.6 g fat (21.5 g fat, sat), 122.9 mg cholesterol, 4.4 g protein, 43.9 g carbohydrate, 86 mg sodium, 0.6 g fiber