Lemon Panna Cotta

Lemon Panna Cotta

1. Soak 2 gelatine tablets in ice water and set aside.

2. Pour 200 grams of milk and 240 grams of whipped cream into the milk pan, add 50 grams of caster sugar, turn on a low heat and cook until the sugar melts, turn off the heat.

3. Put the soaked gelatin slices into the hot panna cotta and stir until the gelatin slices melt.

4. Put the boiled panna cotta into cold water to cool down.

5. Pour the panna cotta into a clean pudding bottle, cover it, and chill in the refrigerator until it solidifies. (It can also be put into the freezer to freeze until it solidifies, which can save time)

6. Rub the lemon on the surface with salt, wipe off the water, use the lemon to scrape off the skin, and chop into fines.

7. Squeeze 80 grams of lemon juice, add 80 grams of caster sugar and lemon shavings.

8. Turn on a low heat and slowly cook until the syrup is bubbling densely.

9. The cooked lemon syrup is light yellow and becomes thick after cooling.

10. After the lemon syrup has cooled, pour an appropriate amount of syrup on the frozen custard.

11. It's cold, sweet and sour.

Tips:

Depending on the lemon used, the night color of the cooked syrup may be different.