Lemon Panna Cotta with Honey Madeleine’s

Lemon Panna Cotta with Honey Madeleine’s

Oh Panna Cotta, how I adore you. Your sweet creamy taste with that silky smooth texture, you are pure heaven. Before this recipe I had never had Panna Cotta before, I now know how much of a bad life choice that was. I already knew I would love Panna Cotta before I decided to make it; thick cream, sugar and lemon… whats not to like?! I made these for a small dinner with some family and soon enough a few delighted ‘mmm’s’ ensued after a couple of seconds of appreciative silence. With the accompany of some dainty honey Madeleine’s and tart raspberries, this dessert became complete. I think one of my biggest fears with the Panna Cotta was that I wouldn’t be able to get the damn things out of their pots; but after a few hard shakes they flopped right out. So don’t worry all you Panna Cotta lovers, I am firmly on the band wagon now! You can make this entire dessert ahead of time so it makes for a perfect dinner party finish. Oh how I wish I had some right now… I would probably pick it up and shove it in my mouth in one, it’s that good.

Ingredients – Makes 6

Recipe from Gordon Ramsay – BBC Good Food

Panna Cotta

  • 3 leaves of gelatine
  • 600ml double cream
  • 150ml milk
  • 200g caster sugar
  • zest and juice 2 lemons
  • zest 1 lime

Madeleine’s

  • 3 medium eggs
  • 80g caster sugar
  • 1 tbsp honey
  • 80g plain flour for dusting
  • 40g ground almonds
  • 75g unsalted butter, melted and cooled, plus extra for the tin

Method

Panna Cotta: Place 6 pudding moulds onto a baking tray ready for later. Soak the gelatine leaves in a bowl of cold water and set aside. Measure out the cream, milk and sugar into a large pan and bring slowly to the boil over low heat. Zest the lemon and lime along with the lemon juice and set aside. When the mix is boiling, add the lime and lemon zest and juice, whisk well. Simmer for a few minutes until reduced slightly, then turn off the heat.

Pick up the gelatine and squeeze off any excess water from them with your hands. Place  into the hot cream and stir well. Leave the mix until just warm (I place mine in a cool water bath to speed it up), then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs or longer until set.

Madeleine’s: Beat the eggs with the sugar and honey until light and airy. Add in the flour and ground almonds and stir well until completely incorporated. Next gradually whisk in the cooled, melted butter. Heat the oven to 190C/170C fan/gas 5. Generously butter the madeleine tins so that they don’t stick once baked. Pour the batter into the tins, about 3/4 of the way full, and bake for 10-12 mins. When the Madeleine’s are golden and baked all the way through, remove from the oven and leave to cool for 2 mins. You will know when they are done when a cake tester comes out clean.

Un-moulding the Panna Cotta: Run a knife around the edge of the mould carefully. Dip the mould briefly into hot water to loosen the sides, don’t be worried about the cream melting. Reverse the mould onto a serving plate and gently lift off.

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About addmorebutterplease

When in doubt, add more Butter!
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