Italian cuisine

Easy

Lemon Panna Cotta with Lemon Marmalade

Name: Lemon Panna Cotta with Lemon Marmalade
Prep time: -1 days 22 hr
Cook time: 2 hr
Yield: 6 servings
Cuisine: Italian
Ingredients: Marmalade; 3/4 cup Sugar; 3 large Lemons juice; 1/4 cup Water; 1 large Lemon zest; Panna Cotta; 1 cup Whole milk, divided; 1 tsp. Unflavored gelatin; 2½ cup Heavy whipping cream; 1/2 cup Sugar; 1 bean Vanilla bean, split lengthwise; 1 large Diced lemon peel (removed with a vegetable peeler)

A delicate homemade lemon marmalade with its sticky tanginess is a wonderful balance of sweet and tart cascading down this simply delectable timeless Italian sweet. The lemon Panna Cotta is a refreshing way to end a meal and no matter how full you are there is always room for an old favorite.

Chef Terri Wahl

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: -1 days 22 hr

COOKING TIME: 2 hr

TOTAL TIME:

6 SERVING

Ingredients:

Marmalade
3/4 cup Sugar
3 large Lemons juice
1/4 cup Water
1 large Lemon zest
Panna Cotta
1 cup Whole milk, divided
1 tsp. Unflavored gelatin
2½ cup Heavy whipping cream
1/2 cup Sugar
1 bean Vanilla bean, split lengthwise
1 large Diced lemon peel (removed with a vegetable peeler)

Directions:

Step 1

Marmalade:Cut the peel from the lemons and shred finely. Juice the lemons and reserve ¼ cup.

Step 2

Place the water lemon juice and sugar in a heavy-based pot and bring to the boil stirring occasionally, then add the shredded zest peel and allow to simmer and allow to reduce slowly for approx 15- 25 minutes. or until you reach 225°F with your thermometer. Allow the marmalade to cool and chill down.

Step 3

Panna Cotta: Dissolve the gelatin in the milk, allow to sit for 10 minutes.

Step 4

Meanwhile in a medium pot bring to boil: the cream, sugar, lemon peel, half a cup of milk, and vanilla pod seeds. Turn down and allow the ingredients to blend together and infuse the liquid.

Step 5

Add the gelatin mix, stirring until you reach a gentle boil and turn off and allow to cool a little before you strain the panna cotta discarding all the bits.

Step 6

Pour the panna cotta mixture evenly into the ramekins and place in the fridge to set for approximately 4-6 hours or overnight.

Step 7

To serve warm the base of the ramekin in a little hot water to help ease out the panna cotta alternatively slide your knife around the top edge to gently prize it onto the plate. Drizzles the delicate lemon marmalade sauce on top and garnish with edible flowers.