Yield: 6-8 (4oz/160ml jars)
Ingredients for Panna Cotta
Milk: 250 ml
Heavy cream: 250 m
Granulated sugar: 100g
Lemon Extract: 1 tsp
Gelatin sheet: 5
Ingredients for Lemon Curd
4 Eggs
150 gram Sugar
1 Lemon zest
115 gram lemon juice (about 3-4 lemon)
1.5 tablespoon of Cornstarch
Method for Panna Cotta:
Heat milk, cream, sugar and lemon extract until sugar is dissolved (do not boil)
Soften gelatin sheets in cold water and add them to hot milk mixture
Pour into moulds and chill in fridge until set
While waiting for Panna Cotta to set, prepare Lemon Curd filling.
Method for Lemon Curd:
Add eggs, sugar, lemon and lemon juice in a pot
Whisk the mixture until eggs are broken.
Put the pot over medium-low heat for 2-3 minutes, or until sugar fully dissovled, whisk regularly to prevent burnt.
Remove from heat and strain the mixture.
Pour back strained mixture to a pot, then put the pot over medium-low heat, slowly add 1.5 tablespoon of cornstarch in, stir constantly until the mixture thicken.
Using a pastry bag fitted with small round tip, pipe lemon curd into set Panna Cotta moulds.
Good luck and have fun baking!
Variation:
- Lime Curd (replace lemon juice and lemon zest with lime, adjust sugar accordingly)