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Recipe by olive magazine

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1. Brush 6 150ml pudding moulds with a little sunflower oil. Put the milk and cream in a saucepan. Add the lemon zest and sugar, bring slowly to the boil then remove from the heat.
2. Pour 150ml of the milk mix into a small bowl, add the gelatine and stir until it has completely dissolved. Leave the rest of the mixture to cool to room temp and infuse with the zest. Stir the 2 mixtures together and strain through a fine sieve into the moulds. Chill until set.
3. Meanwhile, to make the caramel, heat the sugar in a saucepan until it melts and turns a golden colour - you may need to swirl the pan to keep the colour even. Take off the heat and add the lemon juice, it will splutter. Remelt the caramel if it has hardened in lumps and then drizzle onto a piece of baking parchment on a chopping board. Cool and break into pieces.
4. Serve the panna cotta turned out onto plates with the caramel pieces.

Per serving

506 kcalories, protein 4.5g, carbohydrate 38.9g, fat 38 g, saturated fat 20.6g, fibre 0g, salt 0.12 g

Latest comments and suggestions

• Jo's Recipes

  04 November 2007

  Jo's Recipes rated and commented on this recipe

  

  Prepared this dish for a girlie dinner party. Fabulously tasting recipe worth the messing around with gelatine. One of my party is married to an Italian and said this was the best tasting panna cotta she had ever tasted! Praise indeed!

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• Jules

  27 November 2007

  Jules rated and commented on this recipe

  

  Fantastic pud!!

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• Frances

  26 December 2007

  Frances commented on this recipe

  Fantastic - made these for desert on Christmas Day - perfect! Didn't bother with the caramel pieces as a topping and didn't miss them!

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• Nic Nic

  24 January 2008

  Nic Nic rated and commented on this recipe

  

  Naughty but oh so nice!! I had a bit of a disaster with the caramel sauce, if I wanted my guests mouths to glue shut (hmmm!) I thought it best not to serve it! A sprig of mint took the bland "whiteness" look away and look superb on the plate.

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• Leah

  10 June 2008

  Leah rated and commented on this recipe

  

  This came out well and I would do it again, the only note is that I used the same quantities as the receipe but divided between 4 glasses instread of 6 portions and the mix did seperate slightly as it was cooling. It was delicious still, but I think this was probably because there was too much in each glass and it took too long to set. Definately do again though, but I'll try small portions.

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• nursesruleok

  16 August 2008

  nursesruleok rated and commented on this recipe

  

  Delicious pannacotta - did make the lemon caramel which everyone liked but it was quite a lot of work for basically decoration. I would make again and next time serve it with mixed berries - whatever loked best when shopping.

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• Julia May

  16 November 2008

  Julia May commented on this recipe

  Lovely pannacotta - tasted gorgeous. I didn't quite get the hang of the caramel, so it was more lumps of caramel rather than delicate drizzles. Also, I used one larger mould rather than individuals, which I don't think worked as well.

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Ingredients

• sunflower oil
• 375ml full-fat milk
• 375ml double cream
• 1 lemon , zested and cut into thick strips
• 100g caster sugar
• 2 tsp gelatine powder, or 4 leaves soaked in cold water

LEMON CARAMEL

• 100g caster sugar
• 1 tbsp lemons (from the zested lemon)

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Difficulty and servings

Makes 6

Preperation and cooking times

Ready in 30 mins plus cooling and setting

Ingredients

• sunflower oil
• 375ml full-fat milk
• 375ml double cream
• 1 lemon , zested and cut into thick strips
• 100g caster sugar
• 2 tsp gelatine powder, or 4 leaves soaked in cold water

LEMON CARAMEL

• 100g caster sugar
• 1 tbsp lemons (from the zested lemon)

Per serving

506 kcalories, protein 4.5g, carbohydrate 38.9g, fat 38 g, saturated fat 20.6g, fibre 0g, salt 0.12 g

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