Lemon Panna Cotta with lemon curd

What can I say … I am Sicilian and I love lemons. I think that every Sicilian loves the taste of fresh and freshly picked lemons from the tree. I remember when I was a child, living in a house with a garden, just before lunch we used to go to pick some season’s fruit for lunch or often my mother told me to go and pick a nice lemon from the tree to put the fresh zest in the coffee after lunch. Coffee with lemon zest it’s a typical Sicilian coffee fragrant and digestive, try it!… it’s amazing! 🙂
This morning I was thinking to prepare some easy & tasty lemon dessert for the dinner, Lemon Panna Cotta with fish menu it definitely perfect because it’s delicious silky and refreshing. Lemon Panna cotta with Lemon Curd it’s sweet and slightly tart dessert that will definitely make your moth water.

  • Preparation time10 Minutes
  • Rest time4 Hours
  • Cooking time5 Minutes
  • Cooking methodHotplate
  • CuisineItalian

Ingredients

Panna Cotta
  • 300 mlheavy cream (10 oz.)
  • 100 mlmilk (3,5 0z.)
  • 90 mllemon juice (3 oz. freshly squeezed)
  • 140 gsugar (4,73 oz.)
  • 6 ggelatine (0,2 oz. (or 2 tsp of gelatine powder))
  • (Lemon Curd )
  • 330 mllemon juice (11,15 0z. )
  • 2 spoonslemon peels (finely grated)
  • 300 gsugar (10,14 oz.)
  • 3 spoonsbutter (unsalted butter)

Tools

  • 1 Juicer
  • 1 Grater
  • 1 Kitchen Scale

The lemon curd you can also store in the refrigerator up to 2 weeks.

Panna cotta 

First put the gelatine sheets in cold water for 10 minutes.

Afterward put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar is completely melts.

Add the lemon juice and mix.

Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.

Pour into shooter glasses and refrigerate for at least 4 hours or until set.

 

Lemon curd 

First combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).

Heat, while stirring constantly with a whisk, until mixture thickens. It is done when it’s thick enough to coat the back of a spoon.

Cool and pour into the panna cotta that is already thickened in the fridge for at least a couple of hours.

Put it in the fridge and let it cool completely.

Serve cold and decorated as desired.

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