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Dessert · Season 6
Lemon Panna Cotta with Roasted Rhubarb and Toasted Meringue
Emelia Jackson
Contestant · 05 May 2014
6
Serves
8
Components
27
Ingredients
6
Season
Ingredients
Lemon Panna Cotta
2 cupsthick cream
½ cupsugar
½ cupfreshly squeezed lemon juice (about 3 lemons
2 teaspoonspowdered gelatine
Shortbread Crumble
80 gramsplain flour
20 gramscaster sugar
50 gramsbutter, cold and cut into rough chunks
salt, to taste
Roasted Rhubarb
3sticks rhubarb, cut into 3-4 cm sticks
2 tablespoonscaster sugar
squeeze lemon juice
Swiss Meringue
2egg whites
½ cupcaster sugar
White Chocolate Ganache
4fresh bay leaves, roughly torn
½ cupcream
3/4 cup(120 grams) white chocolate, roughly chopped
Raspberry Coulis
300 gramsfrozen raspberries, thawed
3 tablespoonsicing sugar
½ teaspoonvanilla extract
Vanilla Tuile
30 gramsplain flour
30 gramsicing sugar
15 gramsbutter, melted
1egg white
¼ teaspoonvanilla extract
Garnish
Fresh raspberries
Fresh blueberries
Micro lemon balm or coriander, for garnish
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Emelia Jackson, Season 6. Originally published by Network 10 on 05 May 2014.
Original on 10 Play ↗