PANNA COTTA WITH LEMON CURD

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:

1. Heat milk, cream, sugar and lemon extract until sugar is dissolved (do not boil)

2. Soften gelatin sheets in cold water and add them to hot milk mixture

3. Pour into moulds and chill in fridge until set
   

While waiting for Panna Cotta to set, prepare Lemon Curd filling.

Method for Lemon Curd:

1. Add eggs, sugar, lemon and lemon juice in a pot

2. Whisk the mixture until eggs are broken.

3. Put the pot over medium-low heat for 2-3 minutes, or until sugar fully dissovled, whisk regularly to prevent burnt.

4. Remove from heat and strain the mixture.

5. 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.

6. Using a pastry bag fitted with small round tip, pipe lemon curd into set Panna Cotta moulds.

Good luck and have fun baking!

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Variation:

- Lime Curd (replace lemon juice and lemon zest with lime, adjust sugar accordingly)