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Ingredients
- 3 large lemons
- 3/4 cup sugar
- 1 cup whole milk, divided
- 2 teaspoons unflavored gelatin
- 2 1/2 cups heavy whipping cream
- 1/2 cup sugar
- Peel from 1 lemon (removed with a vegetable peeler)
- 1 vanilla bean, split lengthwise
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preparation
For marmalade:
Using a knife, cut peel and white
pith, end to end, from lemons. Juice enough
flesh to measure ⅓ cup; reserve. Bring a large
saucepan of water to a boil. Add peel; boil
for 5 minutes. Drain; repeat 2 more times. Let
peel cool; slice lengthwise into thin strips,
then crosswise in half.
In a small heavy saucepan over medium
heat, stir sugar, reserved 1/3 cup lemon juice,
and 1/4 cup water until sugar dissolves.
Add peel, bring to a simmer, and cook
until mixture is reduced to ⅔ cup and an
instant-read thermometer reads 225°F about
10 minutes. DO AHEAD: Can be made up to
2 weeks ahead. Cover and chill.
For panna cotta:
Pour 1/2 cup milk into a medium
bowl; sprinkle gelatin over. Let sit until
gelatin softens, about 15 minutes.
Meanwhile, combine cream, sugar, lemon
peel, and remaining 1/2 cup milk in a large
saucepan. Scrape vanilla seeds from bean
into saucepan; add bean. Bring to a simmer
over medium heat, whisking until sugar
dissolves. Remove from heat; cover and let
steep for 10 minutes.
Bring cream mixture back to a simmer. Add
gelatin mixture and stir until dissolved.
Strain. Divide among eight 3/4-cup ramekins.
Chill uncovered until panna cotta is set, at
least 6 hours. DO AHEAD: Can be made 2 days
ahead. Cover and keep chilled.
Using a small sharp knife, cut around edges
of each panna cotta. Place a small serving
plate atop each ramekin and invert, allowing
panna cotta to settle onto plate. Serve
with marmalade.
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