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Lemon Panna Cotta
from Tony's Town Square, Magic Kingdom
Yield: 8 servings.
Cannoli filling:
1/2 pound ricotta impastata cheese (see note)
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 tablespoon heavy cream
8 tablespoons confectioners sugar
Zest of 1/2 orange, chopped
Zest of 1/2 lemon, chopped
Ground chocolate
Candied zest:
Zest of 3 lemons
1 cup water
1 cup sugar
Granulated sugar for dusting
Lemon panna cotta:
1 quart heavy cream
6 ounces sugar
2 ounces fresh lemon juice
2 vanilla beans
4 ounces warm water
1/4 ounce powdered gelatin
Zest of 1/2 orange, finely chopped
Zest of 1/2 lemon, finely chopped
1. For the panna cotta, he slits vanilla and scrapes off the flavorful
bits inside the bean. Dissolve powdered gelatin in warm water. Add
heavy cream, lemon zest, fresh lemon juice, the vanilla scrapings
and sugar. Stir and let cook until it reaches 160 F. Portions the
liquid into 5-ounce ceramic dishes. Chill overnight in the refrigerator.
2. For the cannoli filling, combine ricotta, vanilla, chopped lemon
zest, chopped orange zest, heavy cream, ground cinnamon and confectioners
sugar. Set in the refrigerator. When chilled, pipe mixture into
pastry shells. Gently press ends into ground chocolate.
3. For candied zest, combine the water and sugar in a saucepan.
When the sugar dissolves, add the lemon zest. Cook 5-7 minutes or
until the zest is tender. Drain into a fine mesh sieve and place
zest on paper toweling. Dust with sugar. Let air-dry for 1 hour.
4. To serve, present panna cotta with a cannoli and some of the
candied lemon zest.
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