Lemon myrtle Panna cotta

Posted June 5, 2012 by Hannah
Lemon myrtle panna cotta with lemon aspen and apple compote

Posted in : Cuisines :
  • Prep Time :
    20 min
  • Cook Time :
    20 min
  • Ready Time :
    40 min

Servings

4

Ingredients

    Pannacotta

    • 300ml Milk
    • 300ml Cream
    • 120g Caster sugar
    • 6-8 Lemon Myrtle leaves
    • 2 Gelatine leaves

    Compote

    • 6 Granny smith Apples
    • 2 Lemons (juiced)
    • 10 Lemon aspen
    • 100g Sugar

    Macadamia nut wafer

    • 225g Egg whites
    • 300g Caster sugar
    • 390g Flour
    • 375g Macadamia nuts
    • Pinch Salt

    Directions

    Combine milk, cream, sugar and lemon myrtle in a saucepan and bring almost to the boil. Soften gelatin in hot water and add to the cream mixture, combine and pass it through a sieve. Spray moulds with oil spray and pour in the mixture. Refrigerate until set.

    Peel and dice apple and mix with lemon juice. Grate the lemon aspen into a saucepan and add the sugar and apples, bring to boil and simmer until it thickens.

    Whisk egg white and sugar until stiff (meringue).
    Fold in flour and salt, then nuts. Place mixture into lined tins and bake at
    160° until firm to touch. Remove from tins and allow to cool. Slice thinly and
    lay out to dry in a 140° oven until crisp.

    To serve, gently tip panna cotta in mould onto the plate, squeeze to release, then
    assemble the rest of the plate as shown.

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