Panna Cotta with Lemon Curd and Raspberries

Feb 19

Feb 19 Panna Cotta with Lemon Curd and Raspberries

You didn't really think we went without dessert for Valentines Day, did you? Not wanting to spend the whole day in the kitchen – we're supposed to spend this day with loved ones, I believe - I decided to go with one of my favorite, easy do-ahead-desserts. I also happen to think it can be a very sexy dessert in the consuming...smoothed lovingly off the spoon with your lips.

Panna Cotta on its own is a simple and lovely, honey-flavored milk custard. But a mellow lemon curd is a beautiful accompaniment. It adds brightness and another level of flavor. I say mellow, because a really tart lemon curd will overwhelm the light flavor of the panna cotta. How do you mellow it out? Meyer Lemons and a few cubes of creamy butter do the trick. Check out the recipe below.

Panna Cotta with Lemon Curd and Raspberries Recipe:

Yield:
4 servings

Difficulty:
Easy

Ingredients:

For the Panna Cotta

½ cup whole milk
½ TBSP unflavored powdered gelatin
1 ½ cups heavy cream
¼ cup + 1 TBSP honey
½ TBSP granulated sugar
⅛ tsp (just a pinch) table salt
1 cup raspberries (strawberries or blueberries work too)

For the Lemon Curd

1 large egg
1 egg yolk
62 grams granulated sugar
1 TBSP lemon zest
¼ cup freshly squeezed lemon juice from Meyer Lemons
1 TBSP heavy cream
4 TBSP unsalted butter, cut into small pieces

Instructions:

Make the Panna Cotta

Place the milk in a small bowl and sprinkle the gelatin over over top. Let stand for 3 to 5 minutes to soften the gelatin.

Pour the milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, 2-3 minutes. Add heavy cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Distribute evenly amongst 4 serving dishes. Refrigerate uncovered until set, at least 6 hours.

Make the Lemon Curd

Set a medium size bowl and a fine mesh strainer next to the stove.

In a separate, medium heatproof bowl, whisk together egg, egg yolk, sugar, lemon zest, lemon juice, and heavy cream. Add 1-2 inches of water to a small or medium saucepan and bring to a simmer. Place the bowl on top and heat the mixture over medium heat, whisking constantly, until mixture becomes thick, about 5 minutes, until an instant read thermometer registers 170° F and it reaches nappe consistency. The curd will continue to thicken as it cools.

What is nappe consistency? It means it's reached the proper consistency when it coats the back of a wooden spoon and leaves a clear pass if you run your finger through it.

Strain the hot custard through the strainer. Add butter, a few cubes at a time, whisking vigorously until fully incorporated. Press plastic wrap directly on the surface and refrigerate until chilled.

To serve:

Give the cooled lemon curd a few turns with a whisk, spoon over the panna cotta, sprinkle with berries and enjoy.