Agriculture Reference
In-Depth Information
Combine the cream, milk and sugar in a saucepan over medium heat and cook until very
warm, about 5 minutes.
Combine the pistachios and lemon zest in a food processor. Pour the heated cream mixture
over the top and pulse 3 or 4 times to break up the pistachios. Transfer to a covered con-
tainer and refrigerate for 2 hours to infuse the flavors.
Place the gelatin in a large stainless steel bowl. Pour the water over the gelatin, adding
more water if necessary to moisten all of the gelatin.
Place the bowl over a saucepan of barely simmering water and heat until the gelatin melts,
about 30 seconds. Do not stir, as it will scald on the sides of the bowl. Turn off the heat
and keep the gelatin warm.
Using your fingers, lightly coat four'/2-cup ramekins with vegetable oil.
Bring the cream mixture to a simmer and pour it through a fine-mesh strainer over the
gelatin. Whisk to combine thoroughly, scraping the bottom of the bowl to free any gelatin
that may have solidified there.
Divide the mixture evenly among the ramekins and refrigerate for 6 to 8 hours.
To unmold each panna cotta, run a thin knife around the inside of the ramekin, dip the bot-
tom in simmering water for a few seconds and invert the panna cotta onto a plate. Serve.
Lemon Curd Tart
