|lemons on a friend's tree
So this recipe of Ruth Reichl's is perfect as I had lemons, and a few limes from our friends' tree, in the fridge needing to be used and loved very soon. Regular readers will know that I have a copy of her latest book My Kitchen Year on my shelves. I've really enjoyed reading her stories, even though she can be a bit melodramatic at times. I am keenly trying out some of her recipes; this is number 3. Let's see how it goes friends.
500 mLs (2 cups) cream - pure or thickened
105g. white or caster sugar
150-170 mLs of lemon juice, and 1-2 tbs lemon zest
Pour the cream into a medium saucepan over a medium-low heat
Stir the sugar in and bring to the boil, stirring the whole time
Once boiled, let it boil for 2 minutes, stirring, stirring, stirring...
Take it off the heat and whisk in the lemon juice and zest
Pour into 6 ramekins and place in the fridge for at least 6 hours; I think overnight is better
This is a soft cream, so you can't unmould it like a normal panna cotta, but it is delicious.
Ruth does not give quantities other than cups, and to tell us to use the juice and zest of 3 lemons. Grrrr! This gets on my goat, as they say. Big lemon, little lemon, poor dried-out husk of a lemon!?! I measured the juice from my fruit and got around 200 mLs. As the ubiquitous but not always useful Web tells you, the average lemon can give anything from 45 to 55 mLs. Not helpful. So I went for 150, then upped it to 170, 'cos we love lemon here. The zest came to about 1 tbs, but we like more...
|only 3 ingredients - gotta love that
|get ready to grate those citrus
|cream and sugar on the stove about to be boiled
|boil for 2 minutes, stirring all the while
|bring to the boil, then boil for 2 minutes
|golden and creamy
|pour the lemony cream into 6 ramekins
|ready to eat after at least 6 hours in the fridge
Happily, Ruth is now 3 for 3. I have tried this one, her quiche recipe, and the ginger cake which was so good. My quiches are always a bit hit and miss, but I am set now that I have her guiding hand. Mr P. and I loved this lemon panna cotta, especially since it doesn't have gelatine, which we both hate - on principle, and because of the often hit-and-miss texture.
|my lemony doodle