B.C. recipes: Lemon panna cotta, with white chocolate and raspberry crumble, from Tofino's 1909 Kitchen

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      When life gives you lemons, it’s time to make dessert.

      From Vancouver Island, executive pastry chef Kristine Morrow at 1909 Kitchen (which she runs with her husband, executive chef Terry Somerville) at Tofino Resort and Marina is sending over a taste of Tofino with her citrusy take on panna cotta.

      Adding in a few raspberry kisses, this treat is designed to turn sour faces into smiles. 

      Lemon panna cotta, with white chocolate and raspberry crumble

      Yield: 4 portions (using a 370 ml glass jar)

      Lemon curd
      100 g lemon juice
      100 g granulated sugar
      100 g whole eggs (approximately 2 large eggs)
      90 g butter

      Panna cotta
      250 g Greek yogurt
      125 g 36 percent cream
      125 g buttermilk
      60 g honey
      25 g lemon juice
      4 g gelatin (sheet gelatin preferred)

      White chocolate and raspberry crumble
      300 g all-purpose flour
      125 g sugar
      5 g baking powder
      3 g salt
      200 g butter, cubed and chilled
      10 g freeze-dried raspberries
      20 g white chocolate

      Lemon curd
      In a glass or stainless steel bowl, scale your lemon juice, sugar and eggs and whisk together.
      Place bowl over a double boiler and cook to 83 C whisking constantly. The curd will start to thicken when it’s near temperature.
      Once temperature is reached remove from heat and strain through a fine mesh strainer.
      Allow to slightly cool, approximately 5 minutes before starting to add the butter.
      Add butter in 3 feedings while ensuring it becomes fully incorporated using a whisk.
      Portion the curd evenly between the 4 glass jars. This will be your first layer.
      Set aside in the fridge.

      Panna cotta
      Bloom gelatin in cold water. Once softened, remove and squeeze out excess water. Set aside.
      In a pot, scale the rest of the ingredients. Whisk together.
      Gently heat up to melt gelatin. Do not simmer or boil.
      Remove from heat and add bloomed gelatin, whisking until melted and fully incorporated.
      Allow to cool to room temperature.
      Gently add the panna cotta on top of the lemon curd, dividing evening between the 4 jars (approximately 130 g per jar).

      White chocolate and raspberry crumble
      Measure butter, cube and chill it. It should be fridge temperature.
      Scale the rest of the ingredients, combine with the chilled butter in a mixing bowl with a paddle attachment.
      Mix on low speed until the dough comes to the size of peas.
      Remove from bowl and put on a sheet pan in the freezer, allow to chill for 30 minutes before baking.
      Meanwhile, preheat oven to 275 F. After 30 minutes, remove the tray from the freezer and place in the oven. Bake for 20 to 25 minutes.
      Set aside to cool.
      Melt your white chocolate over a double boiler or in a microwave. Set aside.
      Once the crumble is cooled, place in a bowl. Add the freeze-dried raspberries and drizzle the melted white chocolate over it.
      Using a spoon mix it all together. Put the bowl in the fridge for the chocolate to firm up.

      Garnish
      Once the panna cotta is set, it’s ready to serve. 
      Add a couple of spoonfuls of the crumble on top of the panna cotta with some fresh raspberries.

      Leila Kwok

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