Blackberry Crema Whip Lemon Panna Cotta

Yield: 12 plated desserts

This recipe has 2 components: Lemon Posset Base and Blackberry Crema Whip, finished with a simple garnish.

• Medium saucepan
• Whisk
• Fine mesh strainer
• Digital scale (recommended)
• Piping bag with large star tip
• Sheet pan
• Small offset spatula

• (12) 4 oz silicone molds OR 3-inch silicone dome molds OR silicone muffin pan

• 4 cups Shamrock Farms 40% Heavy Cream
• 1 cup granulated sugar
• 1 cup Shamrock Farms Buttermilk
• ½ cup Markon fresh lemon juice
• 2 tbsp Markon lemon zest
• 1 tbsp vanilla extract
• Pinch salt
• 4 tsp powdered gelatin
• ¼ cup cold water

1. Bloom gelatin: combine gelatin and cold water. Allow to bloom 5 minutes.
2. Heat cream base: combine heavy cream, sugar, and salt. Heat to 175–180°F. Do not boil.
3. Add gelatin: remove from heat. Whisk in bloomed gelatin until fully dissolved.
4. Build flavor: cool 5 minutes, then whisk in buttermilk, lemon juice, lemon zest, and vanilla.
5. Strain: pass through fine mesh strainer.
6. Mold: fill silicone molds. Chill overnight, minimum 6 hours.

• 2 cups Shamrock Farms 40% Heavy Cream
• ¼ cup Shamrock Farms Crema Mexicana
• ½ cup blackberry puree
• ¾ cup powdered sugar
• 1 tsp vanilla

1. Whip all ingredients to medium peaks.
2. Transfer to piping bag.
3. Hold refrigerated.

• Fresh Markon blackberries
• Markon micro flowers
• Vanilla pirouette cookies
• Lemon zest

1. Unmold lemon posset center plate.
2. Pipe blackberry crema whip on top.
3. Insert vanilla pirouette at slight angle.
4. Place 2–3 fresh blackberries around plate.
5. Add micro flowers.
6. Finish with lemon zest.