Lemony panna cotta with toasted milk crumbs
- Gurdeep Loyal
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Serves 4
Easy
Prep: 20 mins
Cook: 20 mins
plus chilling
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Dry-roasted milk powder lends a hazelnutty taste to the sweet crumbs used in this recipe. Serve topped with lemon curd for a zesty dinner party dessert
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Try our lemony panna cotta with toasted milk crumbs recipe, then try our lemon fool, vanilla panna cotta, white chocolate panna cotta with stewed rhubarb or passion fruit panna cotta.
Our trends expert, Gurdeep Loyal, says: "Toasted milk powder is made by gently dry-pan toasting whole milk powder (concentrated milk solids in powder form) until it turns nutty, golden and caramelised. It has a unique brown butter, hazelnutty taste which can amplify your bakes, cookies or desserts. It’s an ingredient loved by Christina Tosi at Milk Bar in New York, by chefs including Edd Kimber, and it’s used often by Indian sweet makers such as Ambala and Gupta’s. Milk powder is available in all big supermarkets from brands including Natco (which I used here). Just ensure you use whole milk versions as the fatty solids are where the flavour comes from."
Lemony panna cotta with toasted milk crumbs recipe
Ingredients
Nutrition
-
2½ platinum gelatine sheets
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425ml double cream
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150ml whole milk
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1½ tsp vanilla bean paste
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120g caster sugar
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1 large unwaxed lemon
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75g milk powder
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65g plain flour
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75g unsalted butter
softened and cubed
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4 tbsp lemon curd
Nutrition: per serving
- kcal979
- fat74.4g
- saturates46.1g
- carbs64.8g
- sugars51.4g
- fibre1g
- protein12.2g
- salt1g
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Method
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step 1
Put the gelatine into a bowl of cold water to soften. Combine the cream, milk, vanilla and 70g of the sugar in a pan, and very gently warm for 5 mins to a simmer – do not let it boil. Remove from the heat and grate in the zest of the lemon, getting the flavourful oils into the cream. Squeeze all the water out of the gelatine and stir into the cream until fully dissolved. Pour into four ramekins and put in the fridge for 3-4 hrs or until set.
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step 2
For the crumbs, heat the oven to 195C/175C fan/gas 5. Dry-roast the milk powder in a large frying pan over a medium heat for 4-5 mins, mixing continuously, until it tints a golden sandy brown colour, being careful not to burn. Tip into a mixing bowl along with the flour, remaining sugar and ½ tsp of fine sea salt. Mix well, then rub in the butter. Drizzle over 1 tsp of water and make chunky crumbs by squeezing handfuls of the damp mixture in your hands, letting it clump into different-sized pieces onto a lined baking sheet – you want some bigger lumps and some sandy rubble for textural contrast.
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step 3
Bake for 7-8 mins or until toasty and golden, giving them a shake and turning the baking sheet halfway through. Remove from the oven and cool completely – they will harden as they cool. Tip out the set panna cottas onto serving plates, drizzle lemon curd over the top and sprinkle over the toasted milk crumbs.
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Authors
Gurdeep Loyal
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