Pana Cotta is a cute italian dessert and is surprisingly easy… It’s similar to a crème brulle but slightly lighter because you can omit the egg yolk. The beauty about Pana Cotta is that you can make whatever flavour you want so easily! If you want coffee flavour, add a teaspoon or two of espresso to the mix. Caramel? Pour some caramel on the bottom of the dessert bowls. Cinnamon, lemon, orange, berry.. truly endless flavours.
(I’m really into garnishing…)
Lemon Panna Cotta
Serving 5-6 small ramekins dessert bowls
- 550 ml Heavy Cream
- 1/2 Cup minus 1 Tbsp Granulated Sugar
- 1 Lemon (zested)
- 3 Tsp Powdered Gelatin (One packet)
- 120 ml Whole Milk
In a small sauce pot, combine the cream, sugar and lemon zest. Stirring gently, bring the mixture to a boil, then remove from heat. Stir in the powdered gelatin into the cream mixture until it dissolves. (This step is crucial, be sure to mix quickly in figure 8 movements to prevent the gelatin from sticking together)
Strain the mixture through a fine sieve into a bowl and then stir in the milk. Pour the mixture into chilled dessert ramekins or bowls.
Allow a couple of hours to set and serve with fresh fruit or garnish.