inthekitchen
Lavender Panna Cotta
with Preserved Lemon
Fresh berries beautify and
preserved lemon perks up this
sweet and creamy dish with an
unexpected hit of salt and sour.
INGREDIENTS
Panna cotta
2 1/2 gelatin sheets
Water
2 Tbsp lavender
(dried or fresh)
1/4 tsp rose water
1/2 tsp vanilla extract
2 cups heavy cream (or coconut
cream for dairy-free option)
1/2 cup white sugar
Preserved lemons
1 cup kosher salt
8 fresh lemons (Meyer lemons are
preferred, but not necessary)
Garnish
Fruit of choice
Preserved lemons
Mint
METHOD
Panna cotta
1. Soak gelatin sheets in cold water
until soft.
2. Heat cream, lavender, and sugar
over medium high heat, it should
come to a light simmer in 5-7
minutes.
3. Remove from heat and strain
away the lavender fl owers using a
sieve.
4. Add vanilla and rosewater to the
liquid.
5. Squeeze the water from the
gelatin sheets and stir them into
the hot cream mixture until fully
dissolved.
6. Before it cools, divide the
mixture into serving vessels of your
choice.
7. Place in fridge to cool and set. It
will have a “wobble” to it.
Preserved lemons
1. Using a large mason jar, sterilize
it using the boiling method or in a
dishwasher.
2. One by one, prepare lemons in
the following way:
a. Cut off any protruding stems.
b. Cut 1/4 inch off the tip of each
lemon.
c. Cut the lemons as if you were
going to cut them in half lengthwise,
starting from the tip, but do not cut
all the way through. Keep the lemon
attached at the base.
d. Make another cut in a similar
manner, so now the lemon is
quartered, but attached at the base.
e. Pry the lemons open and
generously sprinkle and rub kosher
salt all over the insides and outsides
of the lemons.
3. Pack the lemons in the sterilized
jar, squishing them down so that the
juice is extracted, and the lemon
juice rises to the top of jar.
4. Fill up jar with lemons, make sure
the top is covered with lemon juice.
If needed, add more freshly squeezed
lemon juice. Top with a couple more
tablespoons of kosher salt.
5. Seal the jar and let sit at
room temperature for a couple of
days. Turn the jar upside down
occasionally.
6. After a couple of days, put it
inside the fridge and let sit, again
turning upside down occasionally
for at least 3 weeks or until the
lemon rind softens.
7. Store in refrigerator for up to 6
months.
8. To use; remove a lemon from the
jar and rinse thoroughly in water to
remove salt. Discard seeds before
using. Discard the pulp before using
if desired. Slice rind.
Garnish
1. Top with fresh fruit, fruit sauce,
or any toppings you choose.
Strawberry coulis is pictured.
2. Sprinkle a small amount of
preserved lemons.
Yield 4 small servings
ciao! / dec/jan / two thousand eighteen
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