Page 8: Lemon Panna Cotta with Blueberries
An Italian classic of silky smooth lemon cream with fresh blueberries. Normally made with cream, this one has been revamped so you can have it every night.
1 can light evaporated milk
½ cup caster sugar
Zest of 1 lemon
1½ tsp gelatine dissolved in 1/3 cup boiling water
Lightly grease 4 moulds or ½ cup ramekins with a mild flavoured oil (canola is good) and set aside*. Place evaporated milk, sugar and lemon zest into a small saucepan and bring to the boil. Reduce heat and simmer for 3 minutes. Remove from heat, stir through dissolved gelatine and return to heat for 1 minute, stirring constantly. Strain through a fine sieve and pour into moulds or ramekins. Cover with plastic wrap and refrigerate for 4-6 hours. Just before serving dip bottom of moulds or ramekins in warm water for a few seconds and turn out onto plate or bowl. Serve with fresh blueberries (raspberries or strawberries would be lovely too).
*You can also serve the panna cotta in glasses if you don’t feel comfortable with using a mould (although it’s really easy). Just pour the mixture into glasses, cover and refrigerate. Top with blueberries and serve.
Why it’s good for you
Panna cotta made with cream has on average 14-15 grams of fat, 9 grams of which is saturated fat. I’ve used Light Evaporated Milk as it has 95% less fat than cream and a lovely creamy flavour that you don’t get with just plain milk. If you don’t like evaporated milk, use plain milk although it won’t be as rich in flavour.
Serves 4: 877.8kj (209cal); 1.8g total fat (1.1g saturated fat)
Serves 6: 585.9kj (139.5cal); 1.2g total fat (0.7g saturated fat)
Next Recipe: Page 9: Chocolate Rice Pudding with Raspberry Coulis