Lemon Panna Cotta

My first attempt of making panna cotta and it was a success!! yay me!! The hardest part I find about making panna cotta is getting the consistency right because working with gelatin can be a pain, but I guess if first you don't succeed, try and try again, its not as hard as it seems to be.

Lemon is one of my favourite ingredients to cook with plus I didn't want my panna cotta to be too sweet hence I wanted to add abit of acidity to it. I also attempt to make a brittle which was actually a success as well, but I think I might have overcooked my sugar abit so the brittle was a tad bit bitter. Other than that I was very very happy with my first attempt and would definitely like to experience with different flavours that can cooperate well with panna cotta.

Prep time: 10 mins | cook time: 25 mins plus 25 mins resting and 3-4 hours cooling | serves 8

Ingredients
For the panna cotta
1 1/4 cups of full cream milk, divided
3 cups thickened cream
1 vanilla bean, split and seeds scraped (can be substitute with vanilla essence)
zest of 8 lemon ( I recommend cutting it down to 7 to decrease the bitterness)
1/2 cup of white sugar
2 1/2 tsp gelatin

For the brittle
1 cup white sugar
1/4 cup water
3 tbsp nuts of your choice

Methods

1) In a medium saucepan, combine 1 cup of milk with the cream, vanilla and lemon zests over medium heat. Bring to low simmer which will take about 5 minutes, and continue to simmer gently for 5 minutes stirring often. Remove from heat and allow flavours to meld for 25 mins.

2) Strain cream mixture through a fine-mesh strainer, rinse the saucepan clean and return cream to the saucepan. Add sugar to the liquid and bring to a low boil over medium heat. Reduce heat and simmer for a further 2 mins stirring constantly, then remove from heat.

3) In a small saucepan, add remaining 1/4 cup of milk and sprinkle gelatin on top. Let sit for 2 mins the heat over medium heat, stirring constantly for about 2 mins or until gelatin dissolve, then remove from heat.

4) Pour gelatine mix into hot cream and stir thoroughly. Place saucepan in bowl of ice water to cool, stirring to evenly distribute gelatin.

5) Prepare 8 remekins or any mould of your choice and carefully pour cream mixture into each cup. Place the remekins in refrigarator to chill uncovered for 3-4 hours or until firm.

6) To make the brittle, line a large baking tray with baking paper or wax paper.

7) In a small saucepan, comimbine sugar and 1/2 cup of water over low-medium heat and cook until sugar dissolves, increase heatb to a boil and let cook without stirring for about 7 minutes or until syrup turns amber, occasionally brushing down sides of pan with a pastry brush dipped into water and swirling pan.

8) Immediately pour out mixture onto prepared baking sheet and sprinkle nut over sugar. Working quickly and carefully, tip tray in all directions to allow the caramel to run into a thin and transparent layer. Let cool completely.

9) To serve, break brittle into large uneven pieces and garnish each panna cotta with some of the brittle to serve.

 and sooooo

<< The finishing dish >>