Brûléed Lemon Panna Cotta

From the Financial Chef:

Ingredients:

For the Panna Cotta:

• 2 tablespoons freshly squeezed lemon juice

• 1 (.25 ounce) package powdered gelatin (such as Knox®)

• 2 cups heavy cream

• 1 cup brown sugar

• 2 teaspoons vanilla extract

10 lemons, halved and gutted

Shopping List

• Lemons (20)

• Eggs (1 dozen, large)

• Vanilla extract

• Heavy cream (500 mL)

• Sugar (brown sugar)

• Gelatin (Knox)

 Directions

1. Prepare the Lemons:

•    Cut lemons in half, East to West.

•    Score the fruit's flesh with a paring knife (small, sharp).

•    Use a grapefruit spoon or a soup spoon to remove the flesh.

•    Keep the flesh and juice, setting the juice aside and discarding the pulp.

  
  

2. Bloom the Gelatin:

• In a small bowl, "bloom" (activate) the gelatin with 50 mL of the lemon juice.

3. Heat the Cream Mixture:

• Pour the cream into a small pot, then add the vanilla and brown sugar.

• Whisk until the ingredients are well incorporated.

• Turn the burner on to medium-high heat, stirring slowly to prevent the sugar from sticking to the base.

• Remove from burner when the mixture starts to bubble, then turn off the heat.

4. Combine Gelatin and Cream:

• Take the bloomed gelatin and whisk consistently into the cream mixture until fully dissolved.

5. Fill the Lemons:

•   Pour the mixture into the scraped-out lemon halves.

•   Refrigerate for at least 2 hours until set.

Enjoy!