LEMONGRASS PANNA COTTA WITH ORANGE SYRUP
Serves 2 people
This recipe is part of our project Simplicity. Panna Cotta is a classic Italian dessert made of cream, sugar and gelatin and usually eaten with fruit coulis. Bia wanted to play with the idea of simple, but unexpected flavours. Therefore, she opted for the freshness of the lemongrass and the floral notes of the orange for the syrup.
1. PANNA COTTA
120 ml milk
120 ml double cream
1 ½ leaf gelatin
30 g sugar
3 stalks of lemongrass
200 ml water
50 g sugar
4 pieces of orange peel
1. Wash and roughly chop the lemongrass stalks. Set aside.
- Into a saucepan add the milk, double cream and sugar and mix it over low heat. Once it starts simmering, turn off the heat.
- Add the lemongrass stalks to the pan, cover it with a lid and let it infuse for 30 min. Sieve after.
- Hydrate the gelatin leaf in cold water for 5 min.
- Warm up the liquid over low heat until it starts to simmer. Turn off the heat and add the hydrated gelatin leaf. Mix until the gelatin has fully dissolved.
- Divide the liquid into two ramekins. Cover them with plastic wrap, pressing the plastic gently against the panna cotta to prevent a skin from forming. Put them in the refrigerator for at least 4 h.
- Serve with 2 tbsp of orange syrup.
2. With a peeler, remove the pieces of orange peel.
- In a saucepan add water, sugar, and the peels. Let it boil over medium heat until the sugar dissolves and the liquid thickens. About 10 min.
- Sieve it, let it cool to room temperature and serve it with the panna cotta.