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Lemon Pannacotta with Lemon Marmalade

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Introduction

Lemon Pannacotta with Lemon Marmalade is an indulgent dessert that combines the refreshing zest of lemon with a creamy and slightly tangy pannacotta. Perfect for special occasions or as a delightful treat to share, this recipe showcases the simple elegance in combining classic flavors into something extraordinary.

Tips for this recipe

For best results, ensure your lemon juice and zest are fresh. Using cold milk can help prevent curdling during cooking. Letting the pannacotta set in the refrited is crucial to achieve a firm texture.

Why you will love this recipe

The harmony between tart lemon marmalade and smooth, rich pannacotta creates an unforgettable taste experience. Its elegance lies in the simplicity of its ingredients that shine through without overpowering each other.

Ingredients

  • 3 large lemons
  • 3/4 cup sugar
  • 1 cup whole milk, divided
  • 2 teaspoons unflavored gelatin
  • 2 1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • Peel from 1 lemon, removed with a vegetable peeler
  • 1 vanilla bean, split lengthwise

Adviced equipments

For this recipe, consider the following equipment:
Pot with lid (for cooking and setting pannacotta)
Stirring spoon
Candy thermometer
Juicer or citrus press
Marmalade pot and utensils
Pastry bag (optional)
Secondary baking dish or ramekins
Ice cream scoop or spoon

History of the recipe

The origins of pannacotta can be tracited back to the Alpine region, where dairy products and lemon were abundant. The addition of marmalade is a modern twist that brings out the citrus flavors while adding an extra layer of texture.

fun facts about this recipe

Lemon Pannacotta with Lemon Marmalade not only delights the palate but also has its roots in traditional culinary practices. The combination of dairy and citrus reflects a long-standing appreciation for these ingredients across many cultures.

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Lemon Pannacotta with Lemon Marmalade

Lemon Pannacotta with Lemon Marmalade

amanda

Equipment

  • Pot with lid (for cooking and setting pannacotta)

  • Stirring spoon (for mixing ingredients)

  • Candy thermometer (to accurately measure temperature of milk mixture)

  • Juicer or citrus press (to extract juice from lemons for marmalade)

  • Marmalade pot and utensils (for preparing lemon marmalade)

  • Pastry bag (optional, for piping the pannacotta into molds)

  • Secondary baking dish or ramekins (for setting the pannacotta once poured)

  • Ice cream scoop or spoon (useful if serving from a single large container)

  • Granulated sugar (may be used in adjusting recipe sweetness levels as needed)

  • Whisk (for whipping heavy cream to top the pannacotta, though not listed directly related to marmalade making but useful for dessert preparation)

Ingredients

  • 3 large lemons

  • 3/4 cup sugar

  • 1 cup whole milk, divided

  • 2 teaspoons unflavored gelatin

  • 2 1/2 cups heavy whipping cream

  • 1/2 cup sugar

  • Peel from 1 lemon (removed with a vegetable peeler)

  • 1 vanilla bean, split lengthwise

Instructions

1

Instruction 1

Using a knife, cut peel and white pith, end to end, from lemons. Juice enough flesh to measure ⅓ cup; reserve. Bring a large saucepan of water to a boil. Add peel; boil for 5 minutes. Drain; repeat 2 more times. Let peel cool; slice lengthwise into thin strips, then crosswise in half.
2

Instruction 2

In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves. Add peel, bring to a simmer, and cook until mixture is reduced to ⅔ cup and an instant-read thermometer reads 225°F about 10 minutes. DO AHEAD: Can be made up to 2 weeks ahead. Cover and chill.
3

Instruction 3

Pour 1/2 cup milk into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.
4

Instruction 4

Meanwhile, combine cream, sugar, lemon peel, and remaining 1/2 cup milk in a large saucepan. Scrape vanilla seeds from bean into saucepan; add bean. Bring to a simmer over medium heat, whisking until sugar dissolves. Remove from heat; cover and let steep for 10 minutes.
5

Instruction 5

Bring cream mixture back to a simmer. Add gelatin mixture and stir until dissolved. Strain. Divide among eight 3/4-cup ramekins. Chill uncovered until panna cotta is set, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
6

Instruction 6

Using a small sharp knife, cut around edges of each panna cotta. Place a small serving plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Serve with marmalade.
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