Panna Cotta Lemon-Meringue
1000 ml Debic Panna Cotta
150 ml Debic Vanilla-flavoured Sweetened Cream Lemon curd
45 g Potato starch
300 g Sugar
600 ml Water
250 g Butter
50 g Lemon zest
375 ml Lemon juice
9 x Egg yolks
3 x Eggs Garnish
150 g Meringue
50 g Mint leaves
100 g Fresh raspberries
Melt the Debic Panna Cotta until it is completely liquid.
Add Debic vanilla-flavoured Sweetened Cream and mix with the panna cotta.
Pour a thin layer of panna cotta into the verrine.
Leave in the refrigerator to set.
Set aside the rest of the panna cotta.
Mix the potato starch, sugar and lemon zest in a saucepan.
Gradually strain the lemon juice into the saucepan.
Add the water.
Heat over a medium heat, stirring constantly, until the consistency is smooth and thick.
When air bubbles appear, take the saucepan off the heat.
Now gradually add the butter.
Beat the yolks and whole eggs in a separate dish.
Add these to the lemon mixture and bring to a medium heat.
Keep stirring well until air bubbles form again.
Take the lemon curd off the heat.
Place in a piping bag and leave to cool.
Break the meringue into small pieces. Wash the mint and strawberries.
Arrange a layer of lemon curd on the solidified panna cotta.
Pour another layer of panna cotta over it and return to the refrigerator.
Once the panna cotta has set, finish with a layer of lemon curd.
Sprinkle the verrine with small pieces of broken meringue.
Garnish with a raspberry, a small mint leaf and perhaps a sprinkle of lemon zest.