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Candle light and panna cotta: an elegant way to finish a fine meal. Refreshing and goes so well with port. Easy, do-ahead and enjoy.
For the panna cotta:
Rub the inside of six ¾ – 1 cup custard cups or small bowls with a bit of oil; set aside.
Split vanilla bean in half and scrape seeds to be added to milk/cream mixture.
Prepare lemon peel separately. (You will need about 2 lemons.) Reserve fine strips of zest for garnish. Juice lemon, removing seeds and pulp. Reserve.
In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer; do not boil. Add ginger tea bags. Remove from heat, cover and steep for 20-30 minutes to infuse with flavor. Remove vanilla bean and tea bags.
In a small bowl, add lemon juice and warm water. Sprinkle in powdered gelatin and allow to set (this takes about 7-10 minutes).
Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes. Turn off heat and whisk in 2 tablespoons grated lemon zest and crème fraîche.
Pour mixture through sieve into a 4-cup measuring cup (this makes it easy to pour into the oiled individual bowls). Pour into individual bowls (I placed them on a large rimmed baking sheet and covered) and chill for at least 5 hours or overnight before serving.
Run a thin sharp knife around the edge of bowls, Set each bowl (one at a time) in warm water halfway up the sides for 5 seconds to release. Invert onto a serving plate.
For the brandied berry sauce:
Place 1 cup each of blackberries and blueberries in a food processor or blender with brown sugar and brandy. Blend to puree. In a small sauce pan, mix puree and spices and heat to a low boil, turn down heat to low and simmer 15 minutes or until reduced by ⅓. Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled.
To serve, drizzle brandied berry sauce over the pated panna cotta. Garnish with remaining fresh berries and sprinkle with reserved lemon peel strips.
Note: you can used frozen berries; thaw thoroughly and reserve juices to incorporate into sauce.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!