BENGINGI
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Panna Cotta with Lemon Curd
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If sunshine had a flavor, it would be this panna cotta. Silky, light, and just the right amount of indulgent—like a cloud turned into dessert. It’s layered with zesty lemon curd that hits you with brightness in the best way, topped with juicy blackberries tossed in sugar until they turn syrupy and lush, and finished with a sprinkle of fresh mint for that extra pop. It feels elegant, looks impressive, but let’s be honest… we ate it straight from the fridge at midnight, standing in pajamas. Zero regrets, full joy.
4 servings
US
original
metric
Ingredients
For the panna cotta
480 gr heavy cream
240 gr milk
100 gr sugar
2 ½ tsp gelatin powder
5 gr vanilla
of salt
For the lemon curd
200 gr sugar
180 gr butter
120 gr lemon, juice
6 egg yolks
2 ½ lemons, zest
of salt
For serving
1 ½ handfuls of blackberries
3 ½ tbsp sugar
1 handful mint leaves, thinly cut
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