Panna cotta is one of those desserts that looks more technical than it really is. But, in fact, it’s probably one of the easiest desserts you can make, and there are so many ways to infuse it with different flavours. Recently, I’ve been ditching individual moulds and serving it in large, sharing-style dishes, which means you can make it with a softer, silkier consistency, because it doesn’t need to hold its shape. Instead, you can just scoop and serve.
Earl grey and lemon panna cotta with almond tuiles
Prep 5 min
Cook 45 min
Chill 2 hr+
Serves 6-8
2½ gelatine sheets
200ml milk
500ml double cream
100g caster sugar
3 earl grey tea bags
For the tuiles
35g unsalted butter
35g icing sugar
40g egg whites
45g plain flour
70g flaked almonds
For the lemon syrup
1 large lemon
3 tbsp caster sugar
Put the gelatine in a bowl of cold water and leave it to sit for five minutes, until softened.
Meanwhile, put the milk, cream, sugar and tea bags in a saucepan and heat gently, stirring, until the sugar dissolves and the mixture is hot to the touch. Leave the tea bags to steep for five minutes, then lift out and discard.
Squeeze the excess water from the soaked gelatine, add the softened sheets to the milk pan and stir until they’ve completely dissolved. Pour the lot into a 20cm wide serving dish, then chill in the fridge for two to three hours, or until set.
For the tuiles, heat the oven to 190C (170C fan)/375F/gas 5, and line a baking tray with greaseproof paper. Beat the butter and sugar in a bowl until smooth, then whisk in the egg whites. Beat in the flour to make a smooth, thick paste. Stir in most of the almonds, then spread out the batter as thinly as you can on the lined tray. Sprinkle the remaining almonds on top, then bake for 15-18 minutes, until lightly browned. Remove and leave to cool completely, then break into rough shards.
To make the syrup, use a vegetable peeler to shave the zest of the lemon into wide strips. Slice each strip into smaller, thinner pieces, then put them in a small saucepan and add the lemon juice, sugar and 80ml water. Bring to a boil, then turn down to a simmer and cook for three to five minutes, until the peel is softened and syrupy. Take off the heat and leave to cool completely.
To serve, spoon the syrup over the panna cotta and serve with the tuiles alongside.
