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Ingredient
Panacotta and Lemon jelly π
Introduce
Chef :
Bianca MwalePanacotta and Lemon jelly π
The first time I had panacotta was at an Italian restaurant probably 5years ago. So as I made this, I had fingers crossed I would be able to relate the flavor of my homemade version to the one done by a professional. Lucky for me, it turned out really perfect!
Ingredient
Food ration :
4 large servingsCooking time :
6hrs
1 cup
full fat milk
2 1/2 cups
whipping cream
2 1/2 tsp
powdered gelatin
1/2 cup
white granulated sugar
1 tsp
vanilla essence
1/4 cup
white sugar
1 cup
water
Cooking instructions
* Step 1
Divide the milk in half. Pour one half into a bow. Sprinkle gelatin over the milk and let sit for 15minutes to bloom (successfully bloomed gelatin will look spongy)
* Step 2
Combine the remaining half of the milk with cream, lemon zest, vanilla, and sugar in a pot. Stir over medium heat until the sugar completely dissolves.
* Step 3
Take off heat, set aside covered to steep for a few minutes (maybe about 15minutes)
* Step 4
Put the mixture back on the heat to simmer and add the gelatin and milk mixture and stir until the gelatin completely dissolves
* Step 5
Your panacotta concoction is ready to fill into ramekins immediately after straining
* Step 6
Chill until set. About 4hours
* Step 7
To make the jelly bloom the gelatin in the lemon juice for 5minutes
* Step 8
Boil the water and sugar on high heat until syrupy (not thick), then pour this mixture over the blooming gelatin and whisk to fully dissolve the gelatin. Stir in the remaining half of the lemon juice
* Step 9
Let it cool down before pouring over the set panna cotta. You can pour a thick or thin layer and can even get creative by setting your ramekins at an angle. Let jelly set on your panna cotta in the fridge for about half an hour
* Step 10
Serve chilled and garnish as preferred!
Note: if there is a photo you can click to enlarge it
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