Lemon Meringue Panna Cotta
This recipe and photo have been shared with us by Lisa Cockington.
"A combination of everyone’s favourite desserts, this smooth and silky white chocolate panna cotta base is complemented by the tartness of a lemon butter filling and the crunchy texture of meringue shards. Hard to pass up and hard to finish! An absolute crowd pleaser that is easy to prepare in advance, and equally easy to then whip out and impress." - Lisa
Recipe Tester Feedback: "This was quite an easy and delicious dessert to make and it looked impressive once I had assembled it – my two eldest daughters took photos to show their friends! Apparently the only downside is that I didn't make more." - Anita
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 20 minutes + several hours setting time
Cooking Time 2 hours 30 minutes
Cannot be frozen
- Panna cotta:
- gelatine - 1 Tbsp
- cream - 350g
- chocolate - 120g, white, broken into pieces
- eggs - 4, whites only
- salt - pinch
- caster sugar - 220g
- lemon butter - 20g, to serve
- cream - whipped, to serve
- berries of choice - to serve
- If you need to make your own caster sugar, add sugar (220g) to the bowl and grind Speed 9 / 3 seconds. Set aside.
- Add the gelatin (1 Tbsp) and cream (100g only) to a small bowl. Mix to combine. Set aside.
- Break the chocolate (120g) into small pieces and add to the mixer bowl. Chop Speed 8 / 5 seconds.
- Add the remaining cream (250g) to the bowl. Program 3 minutes / 70C / Speed 3.
- Add the gelatin mixture to the bowl. Combine Speed 3 / 30 seconds.
- Divide the mixture between 4 individual serving dishes and leave to set for several hours in the fridge.
- Preheat the oven to 90C. Line a lamington tin with baking paper.
- Insert the whisk attachment. Add the egg whites (4) and salt (pinch) to the bowl. Program 2-3 minutes / 37C / Speed 3 or until stiff.
- Continue beating at Speed 3 while very gradually adding the caster sugar (220g) through the hole in the lid. Continue mixing until well combined, approx. 3 minutes.
- Spread the mixture in the prepared tin – it should be approx. 1cm thick.
- Bake for 2 hours 30 minutes. Check that the mixture is cooked through. Add an additional 10-15 minutes if needed and check again.
- Set aside to cool whilst the panna cotta is setting.
- When the panna cotta has set and the meringue is cool, scoop the centre out of each panna cotta using a teaspoon. Fill the hollow with lemon butter (20g total). Heap it up a little so it can be seen.
- Repeat for the remaining 3 serves.
- Using a knife, score the meringue with random diagonal lines, then break it into pieces or shards.
- Push the pieces of meringue into the panna cotta to decorate.
- Decorate the top with whipped cream and berries.