Now, lets talk MILK and LEMON. Funny story. When I was in college and waiting tables at Swensen’s (remember those in Greenville, SC?) They were a grill that also made homemade ice cream and I worked and managed there for many years. It’s actually headquartered in Ontario, Canada. Great restaurant! (and I later found a husband who was based out of Ontario, Canada too, Hahaaa.) But I have jumped the track, back to the story… when we served hot tea it was accompanied by all possible condiments: sugar, cream and lemon. When returning to the table the check on my customers, the lady said, “your cream is curdled.” I apologized and removed it as I walked, puzzled away. I knew we were good at FIFO (first in, first out) & food safety/quality. I promptly handed her a new cup of tea accompanied by an extra apology and more cream. She calls me over again, just seconds later… “this cream is spoiled too!” Now, in my memory, we went back and forth like the movie “Groundhog Day” but in reality I think it only happened about 3 times. Finally, I asked her how she was preparing her tea, “with sugar, cream and lemon” she said. Ah-Ha… there’s your sign. I explained (nice & gingerly as though it “could be”) that the lemon was curdling the half & half.
That’s where this recipe is going to scare you. When you add the lemon infused gelatin and get a small curdle start. Some pana cotta recipes have creme fraiche -so I was thinking, any thickness from the whisked in curdles only adds to the consistency. (and they do whisk smooth) It all worked out.
So while every chef out there thinks “panna cotta” is the over used dessert to impress with… I say, impress your family. Chances are you’re not fixing them as frequently.
I hope you enjoy this lasted writing… I am posting it as I enjoy a nice cup of hot tea w/ Lemon and honey -no cream
~kimberly kelly
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Twitter: @kimberlyonair
Nicely Done Kimberly !!!……the Amaretto with the Blueberries, what an awesome flavor profile ! To those who think panna cotta is cliche….hardly. Most often it is the simplest of recipes which are the most difficult to perfect.
I’m in a kitchen 60+ hours a week and I love coming home to watch these cooking spots you do. (my daughter loves it when your pet “Black Bear” gets in the picture) You cook the way cooking was meant to be, with Passion, Fun & Flavor for those you love ! Keep up the Great work !
well now… coming from you, that meant even more! Thank you so much, not only for the kind words but the ones of encouragement. I really do LOVE doing them… I guess, because it’s NOT work, hahaa
so sorry about the meringues. they look beaifutul though. i remember the panna cotta and thought it looked awesome. last year this time, I probably would have made it! but unfortunately i’ve developed a dairy allergy since then, so i have to avert my eyes whenever i see things like heavy cream. i hope someone will enjoy it for me on my behalf.
I’m sure they will… might try it with Almond milk???
tell your daughter…I’ll make sure Aengus the bear is in the next one!