Lemon Meringue Pannacotta
375g whipping cream
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
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.
1 lemon juice and zest
1 egg yolk
1 tsp cornflour
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.