Lemon Myrtle Panna Cotta Recipe

I have never made panna cotta before and now that I have it is going to become my secret weapon! It is so easy to make and takes very little preparation time. As soon as I opened my lemon myrtle gift from Yvette, I knew that it was going to be used in a panna cotta. It has the most amazing scent of strong lemon, nothing like I have ever smelt before. I am not familiar at all with myrtle, so this is going to be a fun herb to experiment with. Once I had chosen the dessert, I started by looking in Jamie’s Italy for a recipe. I am not sure why one was not included, but then I remembered Claire having made a panna cotta on MasterChef – and luckily for me, her recipe is in the book I purchased. I am well pleased about that, as the book cost me R500 – and not even a month after I bought it I discovered I could have got it for R380! I really do not like being ripped off, and as long as I use the book, I will think it is worth the expense. It was sort of my Christmas present to myself and it is signed by Alvin – so all pluses so far.

Lemon Myrtle Panna Cotta Lemon Myrtle Panna Cotta Recipe

Lemon Myrtle Panna Cotta

Lemon Myrtle Panna Cotta

Adapted from MasterChef Australia Volume Two page 242

Ingredients:

  • 3½ leaves gelatine
  • 200mls milk
  • 55g castor sugar – I used fructose
  • 1 teaspoon lemon myrtle
  • 200mls cream

Method:

  • cover the gelatine leaves with cold water and leave to soak for 5 minutes
  • while you are waiting heat the milk, the castor sugar and the lemon myrtle in a saucepan
  • stir over a low heat while the sugar dissolves
  • squeeze out the gelatine and add it to the milk
  • stir while it dissolves – this should not take long
  • pour the milk through a sieve into the cream
  • mix well and pour into your moulds or even a glass bowl for serving
  • leave to set in the fridge for at least 6 hours
http://tandysinclair.com/lemon-myrtle-panna-cotta-recipe/
 Lemon Myrtle Panna Cotta Recipe

Tandy

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Lemon Myrtle Panna Cotta Recipe — 35 Comments

  1. Pingback: Secret Recipe Club: Lemon Verbena Panna Cotta | Cairns Manor

  2. I love using lemon myrtle! I once got it as a present from Lorraine from Not Quite Nigella as a gift. I loved it lemony flavour a lot! Your panna cotta is a real winner, I say! ;)

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  3. Just like taking in a spoon of springtime freshness. Lemons, raspberries in cream in one perfect little bite. I wonder what substitutes you could use for lemon murtle?

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      • What a kind suggestion Tandy, I know Myrtle grows in France (the alps are covered in Myrtle) so I’m going to ask a couple of friends who know about gardening and herbs. One friend grows and makes wonderful lemon verbena tea, which is high on my list to grow. So thank you, I’ll ask around here first. Hope you have a super day !

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  4. Did you add the lemon myrtle in a liquid form? I don’t really know what it is other than some type of herb? The panna cotta looks amazing.

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  5. You have inspired me, Tandy. I love panna cotta. It is such a light and tasty dessert but I haven’t ever made it.

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  6. This is so pretty, Tandy! We always ordered panna cotta at our Italian restaurant (in younger years) and had forgotten about it! Now I can make my own!!

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    • It is so easy and so tasty – now all I need to do is buy some small espresso cups to make it again :)

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  7. That looks wonderful, Tandy. I was just reading up on lemon myrtle after seeing your post. It sounds like a really healthy ingredient. xxx

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  8. I love panna cotta but haven´t made it for years. The lemon myrtle sounds fantastic – will have to look out for a plant here but don´t recall ever having seen it :(

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  9. This really seems like a simple but delicious recipe to make. And I love a easy delicious recipe to try. You did a great job with it Tandy :)

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