Since my lemon & orange trees were exploding, I decided to pluck them and make a whole load of citrus-y desserts because well, when life gives you lemons, bake with them!
My lemons and oranges are all 100% organic (woo!). Seriously, I don’t do anything to them because frankly, I’m too lazy. Sure they aren’t the prettiest of things but they definitely are natural !
If you read my last blog post, I had just been to the tea festival and it was mind-blowing. The array of teas, the aromatic waft of desserts developed into recipes and combinations.
I took a huge interest in herbal teas and decided to work with that and added a sugary twist to it !
I hope you’ll love this panna cotta! I think adding in candied ginger for a punch and a bit of a shortbread crumble (for texture) would work awesomely as well. Just use the Ginger nut crumble in my cheesecake recipe and add it on the side!
Thyme Panna cotta with Candied Lemons
For the Pannacotta:
5 Sprigs of Thyme
1 Sheet of Gelatin
For the candied lemons:
1 lemon: sliced thinly
1/2 cup of water
1/2 cup of sugar
1. Place the cream, sugar and thyme in the saucepan over medium heat. Bring to simmer, remove from heat.
2. Soak gelatin in ice cold water for a few minutes. Squeeze the excess water out of the sheets and stir into the cream mixture until dissolved.
3. Sieve the pannacotta mixture into moulds and let it set in the fridge for about 1 hour.
4. In another saucepan, bring water and sugar to a simmer whilst stirring until the sugar has dissolved.
5. Add in the lemon slices and let them simmer for 5-7 minutes or until the flesh has become transparent.
6. Carefully remove the slices and place them on a rack to cool.
Turn out the panna cotta and serve with the candied lemons! Serve it with Kettle Town’s Blueberry Blossoms. Mmm…..