
In a medium saucepan, bring the lemon juice and zest for the lemon curd to a boil.
While the lemon juice is heating up, whisk the egg and caster sugar until the sugar has dissolved.
Remove the lemon juice mixture from heat and slowly whisk in the egg mixture little by little to prevent the mixture from splitting.
Once incorporated, place back into saucepan on low heat stirring constantly until the mixture is thick.
Once thick, add the butter in small blocks till melted and all the butter is incorporated.
Place in a bowl and press plastic wrap onto the curd to ensure it doesn’t form a skin. Place in fridge and cool. It will thicken as it cools.
For the panna cotta, place the gelatin in a small dish and pour over the water. Let sit for a minute.
Whisk the olive and buttermilk together. In a heavy-based saucepan place the cream, sugar, vanilla and lemon zest.
Heat over medium-high heat and stir continuously until sugar is dissolved. Heat only till sugar is dissolved. Be careful not to boil the cream mixture.
Remove from heat and stir in gelatin. Add the buttermilk mixture and stir to blend. Pour into molds or bowls and refrigerate for 4 hours or overnight.
Once ready to serve, top with a spoon of lemon curd and sliced figs. Serve cold.
Ingredients
Directions
In a medium saucepan, bring the lemon juice and zest for the lemon curd to a boil.
While the lemon juice is heating up, whisk the egg and caster sugar until the sugar has dissolved.
Remove the lemon juice mixture from heat and slowly whisk in the egg mixture little by little to prevent the mixture from splitting.
Once incorporated, place back into saucepan on low heat stirring constantly until the mixture is thick.
Once thick, add the butter in small blocks till melted and all the butter is incorporated.
Place in a bowl and press plastic wrap onto the curd to ensure it doesn’t form a skin. Place in fridge and cool. It will thicken as it cools.
For the panna cotta, place the gelatin in a small dish and pour over the water. Let sit for a minute.
Whisk the olive and buttermilk together. In a heavy-based saucepan place the cream, sugar, vanilla and lemon zest.
Heat over medium-high heat and stir continuously until sugar is dissolved. Heat only till sugar is dissolved. Be careful not to boil the cream mixture.
Remove from heat and stir in gelatin. Add the buttermilk mixture and stir to blend. Pour into molds or bowls and refrigerate for 4 hours or overnight.
Once ready to serve, top with a spoon of lemon curd and sliced figs. Serve cold.