Lemon Panna Cotta, with Lemon Rosemary Marmalade, & Pistachio Crumble
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 8
Panna Cotta is Italian for “cooked cream”, and is a traditional northern Italian dessert that is sweetened and thickened with gelatin. Panna cotta is an easy and approachable dessert for beginners, but can be a beautiful showcase for fresh ingredients and subtle flavors.
This recipe makes several servings and will hold for a couple of days in the fridge, so it’s great as a make-ahead dessert for a dinner party. To remove the panna cotta from the ramekins and serve, run a knife along the edge of the ramekin. Place a small plate over the top of the ramekin and flip, so the ramekin is on top of the plate and the panna cotta comes out. Serve with the marmalade and crumble and fresh lemon zest.
ingredients:
Marmalade
- Peel from 3 lemons
- ⅓ cup fresh lemon juice
- ¼ cup fresh rosemary; finely chopped
- ¼ cup water
- ¾ cup sugar
Panna Cotta
- 1 cup whole milk; divided
- 2 tsp unflavored gelatin
- 2 ½ cups heavy whipping cream
- ½ cup sugar
- 2 tsp vanilla extract
- Peel from 1 lemon
Pistachio Crumble
- ¼ cup pistachios; shelled
- 6 tbsp butter
- ½ cup flour
- ⅓ cup sugar
- ¼ tsp salt
method:
Place a large saucepan of water over high heat and bring to a boil. Add lemon peel and boil for 5 minutes. Drain, then repeat another two times. Let the lemon peel cool then slice into a thin julienne; then once more in half.
Place a small heavy saucepan over medium heat. Stir in sugar, lemon juice, and water until sugar dissolves. Add in lemon peel and bring to a simmer. Cook until mixture is reduced to 2/3 cup and an instant-read thermometer reads 225°. Cover and chill.
Pour a ½ cup milk into a medium bowl and sprinkle in gelatin. Let the milk and gelatin sit until gelatin softens, about 15 minutes.
Meanwhile, combine cream, sugar, vanilla, lemon peel, and remaining ½ cup milk in a large saucepan. Bring mixture to a simmer over medium heat, whisking until sugar dissolves. Remove mixture from heat, cover, and let steep for 10 minutes.
Bring cream mixture back to a simmer. Add gelatin mixture and stir until completely dissolved, then strain. Divide mix among eight ¾ cup ramekins. Chill uncovered until panna cotta is set, at least 6 hours. Cover and keep chilled.
In a food processor, pulse the pistachios a few times until roughly chopped. Add the flour, sugar, salt, and pulse until the ingredients are just combined. Add the melted butter and pulse a few times until the mixture forms pea-sized crumbs.
Transfer the crumbs to a parchment lined baking sheet. Bake until crumble starts to brown at the edges, about 15 minutes. Remove pan from the oven and using a flat spatula, flip the crumble over, piece by piece, so that the browned side is now on the bottom. The pieces will break apart; this is O.K. Bake for another 8 to 10 minutes, or until the crumble is golden-brown and very crisp. Transfer to a rack and let cool completely before breaking apart into crumbs.
