Lemon Panna Cotta with Rosemary Shortbread
/At the end of March we were treated to a week of soul enhancing sunshines and the optimistic among us were sure that spring had sprung.
Blossom flowered, birds sang, heavy winter jumpers were packed away, forgotten shorts were rediscovered and espadrilles were dusted off. Then the cold and rained returned. However this little taste of the balmy days ahead inspired some cooking. Rosemary, that survives the winter here, began to push out its pale and tender young leaves. Zesty lemons from Spain are still in the market and to help encourage the arrival of spring I set about making one of our guests favourite desserts.
Garnished with some violet flowers from the garden this simple pudding brings a positive taste of springtime to a cold April evening.
For The Lemon Panna Cotta
- Three sheets of gelatine
- 180 grams of caster sugar
- Zest of one lime
- Zest and juice or two lemons
- 600ml creame
- 150ml full fat milk
- Soak the gelatine in a bowl of very cold water.
- Heat the milk cream and sugar in a pan until it comes to a gentle boil. Turn down the heat and stir until the sugar has devolved.
- Add the zests and juice to the hot cream and leave to cool a little.
- Rinse off the gelatine, add to the warm cream. Whisk well and leave to cool.
- Pour the liquid into ramekins and leave to set for six hours or over night.
For The Rosmary Shortbread
- 120 grams butter, chopped.
- 50 grams brown sugar
- 180 grams plain flour
- 2 table spoons of finely chopped rosemary
1. In a deep bowl mix the butter, sugar and rosemary until you have a smooth paste.
2. Add the flour and keep mixing and folding by hand until you have a stiff dough. Roll into a tube 12 cm long.
3. Lay the tube of dough on some baking paper and cut into six discs. Place these flat on the baking paper and bake for 15 mins in the oven at 180. Set aside to cool.
