Mangia: Lemon Panna Cotta.


One of the things we absolutely love about social media is how many awesome people you can meet. Forget any negativity, forget about being mean and using the internet for hate, we just want to meet like minded people who are all about positivity...and food - food is always a good idea! 

Our friend Matt runs the blog Big Friendly Grub and has also just started a YouTube channel (check them both out) Last week we watched him made the most gorgeous Espresso Panna Cotta and he made it look so simple. You know when you stay away from certain foods because you're scared of an ingredient? We were like that with yeast for the longest time - it was always Grandad's job and we were like that with gelatin too. However, watching Matt inspired us so much that we knew we had to try it. Do what scares you right?


So last Saturday we had the most wonderful morning in the kitchen with Nanna, who was impressed that we were trying Panna Cotta and seemed quite excited too. We don't know if she's ever tried it as our family are big on Cream Caramels, but she loved watching us. It was the best. Apart from struggling to get the Panna Cotta out of the little tin, it taste amazing. So good that we wanted to try another version...so, this week we bring you Lemon Panna Cotta, because you know we love our Lemons!


So, inspired by Matt's Espresso Panna Cotta, here's what we did for the Lemon one...

What you need:

250ml of double cream.
50ml of milk (We used lactose free milk and it still worked) 
50g of caster sugar.
2 leaves of gelatin.
A splash of Vanilla.
Juice of one lemon.
Zest of one lemon. 

What to do:

Soak the 2 leaves of gelatin in a bowl of cold water while you prepare everything else. They need a couple of minutes, so this works perfectly.

Then bring the milk, cream and sugar to a boil on medium heat. 

Once boiled, remove from the heat.

Squeeze out any excess water from the gelatin and add to the pan. Stir until dissolved.

Add the vanilla, lemon zest and juice. Be careful with this bit as the lemon could cause the milk and cream to curdle. It actually worked fine here, just stir in gently. 

Once all mixed together, pour into the basins. We got 3 out of this mix. 

Leave for 6 hours or overnight to set. 

Matt recommends siting the basin in warm water before removing the Panna Cotta. This is probably easier, as we were too impatient to eat it, so we ran a knife round the edge and tipped it out with a little banging for good measure, because it got a bit stuck. We were also discussing with Matt if this helps with the shininess and smoothness - Matt's looked amazing, ours was a little less shiny and smooth, but still taste amazing! We have one more left that we are going to try and be patient with! We'll let you know how it goes! 

Update! Leaving it for a few minutes in warm water definitely helped. Just don't leave it too long as it will start to melt! 


Also you can use Vegetarian gelatin for this too. We're actually going to see if we can do some other flavours and try some different versions. It was a lot of fun and thanks to Matt is another treat ticked off our 'To Try' list. 

Have you made Panna Cotta before?

Buon Appetito. 
Love


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