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Lemon panna cotta
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Prep Time:
10 minutes
Cook Time:
205 minutes
Total Time:
215 minutes
Impress guests with tangy lemon panna cotta topped with crisp pine nut brittle for a perfect ending to your dinner party.
Ingredients:
  • 225.00 gm white sugar
  • 62.50 gm water
  • 60.00 ml pine nuts
  • 321.88 gm full cream milk, divided
  • 757.50 gm (710mls) thickened cream
  • 1 vanilla bean, split and seeds scraped
  • Zest of 8 lemons
  • 112.50 gm white sugar
  • 7.50 gm gelatine
Instructions:
  • In a saucepan over medium heat, gently simmer 1 cup of milk with cream, vanilla bean and seeds, and lemon zest for 5 minutes, stirring occasionally. Remove from heat and let flavors meld for 25 minutes.
  • Pour the cream mixture through a fine-mesh strainer into a clean saucepan. Add sugar and bring to a gentle boil over medium heat. Simmer, stirring constantly, for 2 minutes. Remove from heat.
  • In a small saucepan, pour in the remaining 1/4 cup of milk and sprinkle gelatine over the top. Allow it to sit for 2 minutes, then heat it over medium heat, stirring constantly for about 2 minutes until the gelatine dissolves. Remove from heat.
  • Combine the gelatine mix with hot cream, stirring until fully incorporated. Transfer the saucepan to a bowl of ice water to cool, continue stirring to ensure the gelatine is evenly distributed.
  • Arrange 8 ramekins on a baking tray and gently pour the cream mixture into each one. Chill the tray of ramekins in the refrigerator, uncovered, for 3-4 hours until set (can be made ahead and chilled overnight).
  • Prepare a large baking tray by lining it with baking paper or wax paper to make brittle.
  • In a small saucepan, gently melt sugar with water over low-medium heat until the sugar dissolves. Increase heat to boil for about 7 minutes until a golden amber syrup forms. Occasionally brush down the sides of the pan with a water-dipped pastry brush and swirl the pan for even cooking.
  • Pour the mixture onto the baking sheet and sprinkle pine nuts on top. Tilt the tray to spread the caramel into a thin, transparent layer. Allow it to cool completely.
  • Break the brittle into large, uneven pieces and generously garnish each panna cotta with the brittle before serving.

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