Lemon Panna Cotta with Lemon Caramel
By Ruth Carpenter6 servings
Prep time 15 mins
Cooking time 3 hrs
Rice Bran oil or other flavourless oil
350ml full fat milk
400 ml cream
1 lemon, zested in thick strips (use a peeler)
4 Tbspn Chelsea Caster Sugar
8g leaf gelatine (approx. 4 leaves)
100g Chelsea Caster Sugar
1T lemon juice
1. Wipe 6 x 150ml pudding moulds with a little rice bran oil.
2. Put the milk and cream in a saucepan. Add the lemon zest and sugar, bring slowly to the boil then remove from the heat. Leave to stand for 20 – 30 minutes to allow the lemon to infuse the cream.
3. Put the leaf gelatine in a bowl of cold water to soak about 5 minutes before you are ready to mix it into the cream.
4. Squeeze the cold water out of the gelatine and add to the hot cream. Stir until dissolved.
5. Strain the cream into a large jug. Pour into the oiled moulds. Chill until set (3 – 4 hours).
6. To make the caramel, heat the sugar in a saucepan slowly until it melts and turns a golden colour. You may need to swirl the pan to keep the colour even, but do not stir as this is likely to cause the sugar to crystalise.
7. Take off the heat and add the lemon juice. It will splutter and may go hard. Re-melt the caramel gently if it has hardened in lumps and then drizzle onto a piece of baking paper on a chopping board. Cool and break into pieces.
8. Serve the panna cotta turned out onto plates with the caramel pieces.
• When peeling your lemon, take care to get as little of the white pith as possible, as this can add a bitter flavour.
• Leaf gelatine is available from specialist food markets and some supermarkets. It looks and feels like sheets of plastic when you take it out of the packet, but will got soft and slippery when soaked in cold water. Don’t be tempted to soak in hot water as it will dissolve and disappear!
• When oiling your pudding moulds put a few drips of oil on a paper towel and wipe the inside of the bowls – you want just enough to make the surface shiny, not an oil slick!
• When the cream comes off the heat a skin will start to form – don’t panic! When you are ready to add the gelatine stir the skin back into the cream along with the gelatine. Any lumpy bits that don’t dissolve will be caught when you strain the mixture.
• When making your caramel sauce a heavy based pan will reduce the risk of your sugar burning. Be sure to keep a close eye on the sugar while melting it as it can burn very quickly.