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Home Arts and Entertainment Recipes from Chef Laura Marone
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Recipes from Chef Laura Marone

By
Globe Staff
-
October 17, 2013
0
Panna cotta dish
Panna cotta with a dollup of whipped cream, shown here plated with chocolate drizzle and caramel garnishments. (Courtesy of Chef Laura Morone)

Vanilla Panna Cotta

Ingredients

600 ml (20 oz) heavy cream

400 ml (13.5 oz) milk

5 oz sugar

Zest of 2 lemons

12 gr of gelatin sheets

Directions

Cook milk, cream, sugar and lemon zest at low heat.

Bring to 185 F.

Soften gelatin sheets in cold water and add to the hot mixture.

Pour in molds and refrigerate for two hours or more, until firm.

Key Lime Pots de Crème

Ingredients

4 large or extra large egg yolks

14-ounce can sweetened condensed milk

1/2 cup fresh key lime juice (approximately 6 to 8 limes)

2 teaspoons grated lime peel, green portion only

Whipped cream for garnish (optional)

Directions

Preheat the oven to 325 degrees F.

Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice.

Once the juice is incorporated add the other half of the juice and continue to mix until blended (just a few seconds). Add the grated lime peel and stir in by hand.

Put ramekins in a deep baking dish and pour the lime mixture into each of the ramekin pots evenly. Pour hot tap water into the baking dish around the pots so that it comes to within one inch from the top of the pots. Do not get the water into the pots de crème.

Cover the dish with a sheet of aluminum foil. Put the baking dish in the oven and bake until the custards are just set in the centers, approximately 15 minutes. Do not overbake. Remove the dish from the oven and carefully remove the ramekin pots from the water. Refrigerate the pots de crème until chilled and set (at least 3 to 4 hours, or overnight).

  • TAGS
  • Key Lime
  • Laura Marone
  • Panna Cotta
  • recipes
  • Vanilla
Globe Staff

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