It is an excellent combination of sweetness and freshness with plenty of citrus flavour.
My good girl friend in Horsens again needed to be a part of the photo, so it is her fingers stealing a raspberry for her own dessert, as it turned out later :-)
The only changes, which I did for this recipe was to lower the amount of whipping cream, as the whipping cream with sold in 250 ml or 500 ml portions in Denmark and not in 600 ml portion. So instead of 600 ml whipping cream I used a combination of 500 ml whipping cream and 100 ml milk.
Also this citrus panna cotta has been forwarded for the monthly blogging event Tea Time Treats having the theme of Anythings goes. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.
Citrus panna cotta: - 8-10 desserts
- 3 leaves of gelatine
- 500 ml dairy whipping cream, 38% fat
- 250 ml milk
- 200 g sugar
- 2 organic lemons - zest and juice
- 1 organic lime - zest
- Soak the gelatine leaves in cold water for 5-10 minutes.
- Pour cream, milk and sugar into a medium cooking pot.
- Slowly bring the liquid to the boil, while stirring regular.
- When the liquid is boiling add in the citrus zest and lemon juice, while stirring.
- Boil for another 2-3 minutes.
- Squeeze the gelatine leaves for extra water. Add the gelatine leaves into the hot liquid, stir until the gelatine is dissolved.
- Pour the panna cotta liquid into a jug, so it is more easy to fill into the moulds/glasses.
- Place the panna cotta in the refrigerator for minimum 5 hours or night over.
- Remove the panna cotta from the moulds and place them on serving plates.
- Serve together with Madeleines with lime and rosemary and fresh raspberries.