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Lemon Meringue Pannacotta

(Serves 6)


375g milk

375g whipping cream

150g honey

8g leaf gelatine


Boil cream and milk, add honey then soak and add the gelatine.

Pour into moulds or a large glass bowl then place into the fridge for 3 to 4 hours to set.


1 egg white

1 tsp corn flour

65g sugar


Whisk the egg white and the sugar and corn flour until stiff then spread onto a non stick baking tray and bake at 100 degrees for 35 minutes then allow to cool.

Lemon Curd

1 lemon juice and zest

1 egg yolk

80g sugar

1 tsp cornflour

50g butter


Place all ingredients in a pot and cook on a low heat whisking all the time until thick then cool.

Now to bring it all together by scooping the panna cotta into a chilled dessert bowl sprinkle with crushed meringue and drizzle the curd over the top. Finish with some crushed chocolate biscuits of your choice, they all work well with this dish so go crazy with it.