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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Panna Cotta Al Limone con Salsa di Mora
Lemon Panna Cotta with Blackberry Sauce
(Panna Cotta Al Limone con Salsa di Mora)
For the Panna Cotta:
Vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean
5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup creme fraiche*
2 tablespoons grated lemon peel

For the Sauce:
3 cups frozen blackberries (about 12 ounces), thawed, drained, juices reserved
3 tablespoons (packed) golden brown sugar
3 tablespoons creme de cassis (black-currant-flavored liqueur; optional)
Prepare the Panna Cotta:
Lightly oil six 3/4-cup ramekins or custard cups.

Mix milk and cream in heavy medium saucepan.

Scrape in seeds from vanilla bean; add bean.

Bring to simmer.

Remove from heat.

Cover; let steep 30 minutes.

Remove vanilla bean.

Pour lemon juice into small bowl; sprinkle gelatin over.

Let stand until gelatin softens, about 10 minutes.

Stir sugar and gelatin mixture into milk mixture.

Stir over low heat just until sugar and gelatin dissolve, about 2 minutes.

Remove from heat.

Whisk in creme fraiche and lemon peel.

Divide among ramekins.

Cover; chill until set, at least 6 hours or overnight.

Prepare the Sauce:
Puree 2/3 of blackberries and all reserved juices, brown sugar, and creme de cassis, if desired, in blender.

Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible.

Discard solids in strainer.

Stir remaining blackberries into sauce. (Can be made 1 day ahead. Cover and chill.)

Run small knife around each panna cotta.

Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds.

Place plate atop ramekin.

Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta.

Serve with sauce. Makes 6 servings

*Note: Available at some supermarkets.

If unavailable, heat 1 cup whipping cream to lukewarm (85F).

Remove from heat; mix in 2 tablespoons buttermilk.

Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.

Chill until ready to use.
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