Thursday 8 August 2013

Lemon Panna Cotta by Lily Chua

Lemon Panna Cotta by Lily Chua

Reduced recipe from Women’s Weekly The Junior Chef


1 bottle Bulla Thickened Cream

Caster Sugar ¼ cup n 1 tablespoon.

1 lemon – grate about half rind and 1 tablespoon lemon juice

Vanilla extract ½ teaspoon

Gelatin 1.5 teaspoon


Pour about 300gm thickened cream into small saucepan n add 1/4 cup n 1 tbsp caster sugar n 1/2 teaspoon vanilla.

Heat on low heat and stir with wooden spoon till sugar melt.

Sprinkle 1.5 teaspoon gelatin over the cream n stir till gelatin dissolve.

Pour the cream through a sieve into a heatproof jug or another pot.

Stir in 1/2 teaspoon grated lemon rind n 1 tablespoon lemon juice.

Cool the mixture.

Pour into cups .

Chill till harden for a few hours. Serve with berries

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