Lemon Panna Cotta with Strawberries
This dessert is perfect for strawberry season. It is light, lemony, and beautifully decorated with edible flowers.
Introduction
The simplest of puddings, and still one of the best. This is my classic ratio, but infused with a little lemon zest. I use the barest minimum of gelatine to make for the very softest wobble. Use dainty ramekins or espresso cups as moulds.
Ingredients
| 400ml (14fl oz/generous 1½ cups) | double (heavy) cream |
| 100ml (3½ fl oz/scant ½ cup) | milk |
| 50g (1¾ oz/¼ cup) | sugar |
| 1 | vanilla pod (bean), split |
| 3–4g (⅛oz or 2 leaves) | gelatine |
| 3 strips of | lemon zest |
| To serve: | |
|---|---|
| 500g (1lb 2oz) | strawberries, hulled |
| Zest and juice of ½ | lemon |
| 1-2 tbsp | sugar |
| A few | lemon blossoms, if you can find them, or other edible flowers |
Essential kit
You will need: your preferred panna cotta moulds.
Method
Warm half the cream in a saucepan with the milk, sugar and vanilla pod over a low-medium heat and bring to scalding point.
Soak the gelatine in a small bowl of cold water and allow to soften completely (around a minute).
Squeeze out and add the softened gelatine to the hot cream mixture and stir well to dissolve. Add the remaining cream to the mixture and strain it, discarding the vanilla pod (save this to use in another recipe).
Decant into your preferred moulds and place in the refrigerator to set for at least 4 hours. Ideally, remove from the refrigerator around 15 minutes before serving to take the chill off.
Meanwhile, marinate the strawberries in the lemon juice, zest and sugar. To serve, top the panna cottas with the strawberries and flowers.
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