Panna Cotta with a Lemon Rind Drizzle

Updated: Jun 8, 2021



I started out by trying to make candied lemon rind in the same way that I've been making candied orange peel. I used a little more sugar to simmer the lemon rind though to counteract its' being slightly more bitter than orange peel. When I went to cool and then drain the peels (setting aside the syrup for some other use), I discovered that they should be kept together, rind in syrup rather than just drying the rinds. The combination was really tasty! It was not too sweet nor too bitter, had a strong lemon flavour and the peels had a nice tooth to them without being in the least bit tough. Trying a spoonful, I decided to set it all aside as it was and make panna cotta to have with it. We did that this weekend, and the combination was too good not to share.


Ingredients:

For the Lemon rind in syrup:

Rind of 2 lemons, all flesh removed and sliced into strips

1/2 c sugar (approx)

Water (approx 2-3 c)


For the panna cotta:

500ml cream

1/4 c sugar (approx. - adjust to suit your own tastes though)

40g gelatine (I used the granulated kind, but check the packet instructions for the one you use)

1 tsp vanilla


1) Place the lemon rind and sugar in a saucepan with enough water to cover them to twice their depth. Bring to a boil and simmer for about 45 minutes, until the rinds are tender and the liquid reduced to a syrup. Cool and set aside. You can make this ahead of time and store in the fridge in a sealed jar.


2) Place cream and vanilla in a saucepan and heat gently until it reaches a simmer. Stir in the gelatine and sugar (if using gelatine sheets, don't forget to soak these first). Taste test for sweetness and vanilla.


3) Pour into small pots or ramequins and chill for at least a couple of hours or over night. To serve, spoon the lemon peels and syrup over the panna cotta.


I absolutely loved this dessert. The tart peels played off the creaminess really well, and none of it was over sweet. My only problem was with the gelatine. It caused the panna cotta to be slightly grainy, and it is not the first time I've had this issue with the granulated kind. It didn't happen with the Lemongrass Panna Cotta, but did a previous time. I don't know why it does this, whether it is simmer time or something else. On the whole I prefer the sheets and have since picked some up for next time.


Book Pairing: I was listening to China Miéville's Embassytown when I made these. Miéville's novels are delightfully strange. This one centred around language and it's effects on thought patterns and ways of knowing the world around us. One race of being represented can only speak truth and can only conceive of what they have words for. Through the plot the differences in language and the way it is used was interestingly explored. I thoroughly enjoyed the book, although the reader was a little irritating. Certain concepts are described using an existing German word which was surprising.

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