This delicious dessert is always a great treat for me – at any season! It’s silky, soothingly smooth and can be the ideal end to most meals. Because of the fact that I adore lemons – and I usually have them at home, I decided to make some compote to go with it. And the sweet sourish with a hint of bitterness of the compote goes so well with this vanilla pannacotta recipe.
For Panna Cotta:
- 2 1/2 cups milk (I used 2% fat)
- 1 packet (7 gram) gelatin powder
- 1/4 cup warm water
- 2 tablespoons sugar
- 1 tsp pure vanilla extract
For the Lemon Compote:
- 6 lemons
- 1 ½ cups sugar
- Remove the rind of the lemon with a peeler (just the yellow part) and slice it thinly. Cut off the white part and remove the pulp and juice.
- Put the sliced rind, pulp and juice in a small heavy sauce and cook until thick and the juiced reduced. Set it aside.
To make the pannacotta:
- Place the water in a small bowl and sprinkle over the gelatin. Set it aside until the gelatin absorbs the water (to bloom).
- Place the milk in a saucepan over medium heat with the sugar, stir occasionally and allow the milk to come to a slow boil. Add in the gelatin and cook, stirring for a minute or until the gelatin dissolved.
- Remove from heat and add in the vanilla. Pour mixture into 4 little ramekins and let it cool at room temperature before refrigerating. Refrigerate for 4 hours or until set.
- Top it with lemon compote before serving.
Note: This pannacotta is not firm enough to be unmolded.