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Recipe

Lemongrass Panna Cotta with Macerated Strawberries

By Ken Oringer From Moveable Feast Season 1, Ep.6
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Servings: 8

Although chef Oringer flavored his cool Italian panna cotta with sassafras (it has a licorice-like flavor and was once used in root beer), we substituted the easier-to-find yet deliciously spicy lemongrass in both the custard and the fruit that garnishes it.

Ingredients

For the panna cotta

  • 2-1/2 cups heavy cream
  • 1 stalk lemongrass, tough outer layer discarded; cut into 2-inch pieces and bruised
  • 1/3 cup plus 1 Tbs. sugar
  • Pinch of salt
  • 2-1/4 tsp. unflavored powdered gelatin (one 1/4 oz. envelope)
  • 1-1/2 cups well-shaken buttermilk

For the strawberries

  • 1/4 cup water
  • 1/4 cup sugar
  • 1 stalk lemongrass, tough outer layer discarded; bottom 6 inches thinly sliced
  • 2 cups strawberries, hulled and sliced
  • Flaky sea salt, such as Maldon, for finishing
  • 8 fresh mint leaves
  • Edible flowers, such as pansy or nasturtium

Preparation

Make the panna cotta

  • Combine the cream, lemongrass, sugar, and salt in 2-quart saucepan and bring to a simmer over medium heat. Remove from the heat and let steep 30 minutes, covered.
  • Sprinkle the gelatin evenly over the buttermilk and let sit for 5 minutes to soften. Rewarm the cream mixture over medium heat. Remove from the heat and whisk in the buttermilk. Strain the mixture through a fine mesh sieve. Divide the mixture evenly among eight 4-oz. ramekins and cool to room temperature. Refrigerate until set, at least 3 hours.

Macerate the strawberries

  • Put the water, sugar, and lemongrass in a small saucepan over medium heat and bring to a simmer, stirring often until the sugar is dissolved, about 1 minute. Remove from the heat and let steep for 30 minutes.
  • Put the strawberries into a large bowl. Strain the syrup mixture through a fine mesh sieve and toss with the strawberries.
  • Garnish the panna cotta with the macerated strawberries, pinch of sea salt, mint leaves, and edible flowers.

Tip

Recipe adapted from Moveable Feast with Fine Cooking.

Reviews

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Reviews

  • User avater
    Ajawaan | 01/25/2015

    Amazing...subtle lemon flavour without the tartness. Fabulous. I made this with 1% lactose free milk and it was very, very good.

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