Lemon panna cotta with spring fruit and almond wafers

Yield: 4 servings

Measure Ingredient
1 cup Milk
2 Envelopes gelatin
1 quart Heavy cream
¾ cup Sugar
4 Lemon zests, stripped with a
Vegetable peeler
½ Vanilla bean
Compote of Spring Fruit:
1 pint Strawberries
1 Basket raspberries
4 Apricots
3 tablespoons Sugar
1 tablespoon Kirsch

Have ready 8 molds or ramekins, 4 to 6 ounces each.

To prepare the cream, pour the milk into a bowl, then sprinkle the gelatin on the surface, allow to stand so that the gelatin absorbs the milk and softens. Bring the cream to a boil with the sugar and the strips of lemon zest and split vanilla bean; remove from heat to steep so that it absorbs the lemon flavor. After 5 minutes, stir in the softened gelatin and return to a boil, stirring to dissolve the gelatin. Strain the mixture into a bowl, then fill the mold.

Refrigerate it until set, at least 6 hours. Overnight is best.

To unmold, dip the molds briefly in hot water. Loosen the top of the dessert by inserting the point of a sharp paring knife about ¼ - inch between the cream and the mold, scraping it against the mold all around. Place a plate on the dessert and invert. Tap the mold at the top and lift it off. Refrigerate the dessert until it is served.

For the compote, combine all ingredients and refrigerate several hours.

To serve, remove desserts from refrigerator and surround with some of the compote and the Almond Wafers (recipe follows).

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Panna Cotta:

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