It’s funny how something simple can completely change your mood. I was all set to share a Belizean inspired Tasty Tuesday post today, but the forces of culinary delights made me take a hard right after I ate at Spinasse, one of my absolute all-time favorite restaurants that we’re lucky enough to have here in Seattle.
After four courses of a custom menu my family and I enjoyed last night, I have nothing but images of Italy dancing in my head.
I could happily spend the rest of my days in a rustic Italian kitchen, attempting homemade pastas and delicious sweet treats like amazing terrone pictured above.
Unfortunately, that’s a skill set I still need to hone so in the meantime I thought I’d provide you with another sweet option from an actual expert, Chef Jimmy Banos of The Purple Pig in Chicago.
Lemon Panna Cotta with Lemon Marmalade
3 large lemons
3/4 cup sugar
1 cup whole milk, divided
2 tsp. unflavored gelatin
2 1/2 cups heavy whipping cream
1/2 cup sugar
Peel from 1 lemon (removed with a vegetable peeler)
1 vanilla bean, split lengthwise
Using a knife, cut peel and white pith, end to end, from lemons. Juice enough flesh to measure 1/3 cup; reserve. Bring a large saucepan of water to a boil. Add peel; boil for 5 minutes. Drain; repeat 2 more times. Let peel cool; slice lengthwise into thin strips, then crosswise in half. In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves. Add peel, bring to a simmer, and cook until mixture is reduced to 2/3 cup and an instant-read thermometer reads 225°, about 10 minutes. DO AHEAD Can be made up to 2 weeks ahead. Cover and chill. For the rest of the instructions go here.
Bon appetito luvies!