lemon panna cotta
Now that we’ve seen the first inklings of spring, I thought it would be nice to make a not-too-heavy, not-too-sweet dessert to pair with some sunshine and [the hope for] warmer weather. Although you might assume that I used a hydrocolloid to make the gel-like panna cotta and a modified soy protein to create the foam, but this recipe is actually something your great grandmother could have made.  In fact, I used a basic panna cotta recipe from Epicurious as my starting point.  One of the keys to this recipe is to use really great cream and half and half – find the best stuff you can at a farmers market or a discerning grocery store.

Makes: 8 servings
Total kitchen time: 30 mins working + 4 hours refrigerating

Shopping list:
For the panna cotta

  • 1 envelope unflavored gelatin (about 1 tablespoon)
  • 2 tablespoons cold water
  • 2 cups heavy cream
  • 1 cup half and half
  • 1/3 cup sugar
  • 32 drops lemon extract

For the candied lemon supremes

  • 1 Meyer lemon, supremed
  • 3 tbsp. sugar
  • 1 tbsp. water

For the coconut foam

  • 1 13oz. can light coconut milk
  • 1 tsp. sugar
  • 1 drop lavender essential oil (one drop goes a long way, but feel free to adjust to taste)

Garnish

  • Shaved coconut (available in the bulk foods section of finer grocery stores)
  • Edible flowers
  • Shaved white chocolate

 

  1. Add the water to a small saucepan and sprinkle over the gelatin to bloom.  After it has been hydrated for 1 minute or so, heat on low and stir until it forms a fluid.  Remove from heat and set aside.
  2. In a large saucepan, heat the cream, half and half and sugar to a simmer over moderate heat until, stirring frequently.  Remove from heat and stir in lemon extract and gelatin mixture. 
  3. Divide the heated cream base among 8 muffin molds (or ramekins) and transfer to the refrigerator until fully chilled, at least 4 hours. 
  4. To make the candied lemon, combine the water and sugar in a small saucepan.  Add the lemon supremes and cook over low heat for 15 minutes, flipping once.
  5. When you’re ready so serve, beat the coconut milk together with sugar and lavender essential oil in a medium bowl using a whisk or an electric mixer.
  6. To remove the panna cotta from their molds, I like to use my cooking torch.  With the torch on its lowest setting, quickly heat the outside of each metal mold, spending just a few seconds on each one.  The panna cotta should slip right out.  Alternately, heat the molds in a little warm water and run your knife around the inside to loosen. 
  7. Garnish the panna cotta with coconut foam, candied lemon, shaved coconut, shaved white chocolate and edible flowers.
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