Lemon panna cotta – serves 6INGREDIENTS
600ml double cream
100g sugar
Juice and rind of 1 lemon
2 leaves of gelatine
600ml double cream
100g sugar
Juice and rind of 1 lemon
2 leaves of gelatine
FOR THE COULIS
200g mixed fruit (I use frozen as it cooks down nicely)
100g sugar
1tbsp water or lemon juice
200g mixed fruit (I use frozen as it cooks down nicely)
100g sugar
1tbsp water or lemon juice
METHOD
1. Soak your gelatine leaves in cold water until soft
2. Pour the cream into a pan on a low heat with the sugar and rind of the lemon
3. Add the juice of your lemon (it will suddenly thicken and look like it’s going wrong but bear with it, it will return to a thinner consistency)
4. Squeeze the excess water out of your gelatine then add to the pan and stir until fully dissolved*
5. Pour into serving glasses or ramekins them chill until needed.
6. For the coulis, put all the ingredients together in a pan and gently heat until the fruit is soft and the sugar is dissolved**
1. Soak your gelatine leaves in cold water until soft
2. Pour the cream into a pan on a low heat with the sugar and rind of the lemon
3. Add the juice of your lemon (it will suddenly thicken and look like it’s going wrong but bear with it, it will return to a thinner consistency)
4. Squeeze the excess water out of your gelatine then add to the pan and stir until fully dissolved*
5. Pour into serving glasses or ramekins them chill until needed.
6. For the coulis, put all the ingredients together in a pan and gently heat until the fruit is soft and the sugar is dissolved**
*be patient… it will dissolve. Don’t sieve it otherwise you’ll lose the lemon rind and it may not set properly
**can be served hot or cold
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