Cannelloni of Crespelle with Ricotta and Spinach

Represent a rich and tasty first course. These are crepe cannoli stuffed with a classic spinach and ricotta filling, wrapped in a velvety béchamel sauce and au gratin in the oven, obtaining a golden and irresistibly crunchy crust. The recipe, as simple as it is delicious, will be made in a revisited version, using crepes instead of the original fresh pasta. This traditional dish consists of rolled egg pasta stuffed with meat or cottage cheese, covered with béchamel sauce and a middle layer of tomato sauce. In the 60s/70s, it reached the height of success, becoming a classic of Sundays with the family, loved and appreciated from north to south. This type of stuffed pasta in the Italian gastronomic scene has seen the light of day in fairly recent times, unlike other variants of stuffed pasta. Now let's see what we need to make our Crespelle Cannelloni with Ricotta and Spinach. Ingredients for the crepes 200 grams of white flour 4 eggs 500 ml of milk 1 tablespoon of extra virgin olive oil salt a knob of butter You will also need 250 grams of ricotta cheese 250 grams of boiled spinach 1 clove of garlic extra virgin olive oil salt 100 grams mozzarella 1 pack of Tomato Sauce Ingredients for the béchamel sauce 1 liter of milk 100 grams of butter + a tablespoon for browning the cannelloni 120 grams of white flour salt nutmeg Steps Prepare the crepes by placing the 4 eggs in the planetary mixer with a pinch of salt and start whipping them. Add the oil, milk and gradually the flour, taking great care to avoid the formation of lumps. We add, to taste, the grated nutmeg. Once ready, cover it with plastic wrap and let it rest for an hour. Now let's move on to making the béchamel sauce: put the butter in a saucepan, bring to the heat and melt; Add the 120 grams of 00 white flour and mix carefully with a whisk. When our roux is golden, add the previously heated milk in a trickle, stirring constantly, and mix carefully until you get a velvety sauce. Prepare the filling by chopping the spinach with a half moon or a food processor. In a pan, put a drizzle of oil, a clove of garlic and let it flavor. Add the boiled and chopped spinach and cook for about 15 minutes. Add the ricotta to the spinach and season with salt. Prepare the crepes and put a knob of butter in a non-stick pan, let it melt and pour a ladle of batter, making sure to spread it well throughout the pan. When the edges of the crepe begin to color, turn it over and finish cooking. Continue to prepare the crepes until the dough is used up. In the center of each crepe put the spinach filling, a small piece of mozzarella and close the cannellone style. Arrange the cannelloni in a baking dish, cover with the béchamel sauce and distribute the Tomato Sauce on top of the béchamel. Bake at 200 degrees until golden brown. Our Crepe Cannelloni with Ricotta and Spinach with Tomato Sauce are to be served.

Cannelloni with Cotechino Ragout

Are a rich and enveloping first course, which combines comfort food with refinement. This recipe is an original and creative proposal, perfect for a festive menu: it is fresh pasta cannelloni filled with a full-bodied sauce with a strong taste based on cotechino, wrapped in a velvety béchamel sauce and embellished with Toma Piemontese, a cheese with a sweet and pleasant flavor, with delicate slightly salty and acidulous notes. Finally, everything is au gratin in the oven, obtaining a golden and irresistibly crunchy crust. Stuffed cannelloni are among the symbolic dishes of festive menus: a dish loved all over the world, which each Italian region interprets with different fillings, evoking childhood memories and genuine pleasures. In this version, the filling starts with a classic ragout prepared with a sauté of onion, celery and carrots, to which is added cooked and knife-chopped cotechino. Everything is blended with red wine, enriched with tomato sauce and an inevitable touch of chilli. Like many traditional recipes, it requires slow cooking, but believe me, it's really worth it! This dish is inspired by the classic Bolognese meat cannelloni, a symbol of the Emilian tradition, together with lasagna and tortellini, cornerstones of Emilian cuisine made with fresh egg pasta, minced meat and béchamel sauce. Now let's see what we need to make our Cannelloni with Cotechino Ragout. Ingredients for the puff pastry 400 grams of white flour 4 eggs a pinch of salt Ingredients for the béchamel sauce 1 liter of milk 100 grams of Butter + a tablespoon for browning the cannelloni 120 grams of white flour salt nutmeg Ingredients for the tomato sauce 1 kg of ripe tomatoes an onion 2 carrots a celery stalk basil leaves 1 clove of garlic You will also need 1 precooked cotechino weighing 500 grams Mixed for sautéing: 1 celery stalk, 2 carrots, 1 onion 1 sprig of rosemary salt EVTRA virgin olive oil Toma Piemontese Preparation Let's prepare the tomato sauce: wash the ripe tomatoes well under running water, cut them into cubes and put them in a pot together with the carrots, a large onion (or two small ones) and a celery stalk cut into small pieces. Let's bring everything to the fire. Cook over low heat for about an hour, then, with an immersion blender, reduce the mixture to a puree. Now let's move on to the preparation of the béchamel sauce. In a saucepan, put the butter and bring to the heat to melt. Add the 120 grams of white flour and mix with a whisk, taking care to avoid lumps. When our roux turns golden, add the previously heated milk, pouring it slowly and stirring constantly, until you get a velvety sauce. Now let's move on to the preparation of the pasta. In the planetary mixer, put 400 grams of 00 white flour, 4 eggs and a pinch of salt, then start kneading. Knead the dough until it has a smooth and homogeneous consistency, then transfer it to the work table, cover with an upside-down bowl and let it rest for 30 minutes. After the resting time, roll out the dough into a thin sheet and cut it into rectangles. Blanch them in boiling salted water for a minute, then cool them by spreading them on a cloth. Now let's prepare the meat sauce. Let's start by cooking the precooked cotechino: immerse the vacuum bag in cold water and, from the moment it boils, cook it for the time indicated on the package. When the cotechino is ready, remove it from the package, remove the casing and cut it into thin slices with a knife. Wash and peel the vegetables, then cut them into thin cubes. In a large saucepan, put a drizzle of extra virgin olive oil, add the vegetables and a sprig of rosemary, and let it flavor. Add the cotechino, deglaze with a glass of red wine and, when the wine has evaporated, add the tomato puree. Season with salt and, if you like, black pepper. Cover with a lid and cook over low heat. (As with any ragù, the goodness depends on the cooking time: the longer it is, the tastier the ragù will be; indicatively, an hour of cooking is ideal). Take a rectangle of lasagna dough and stuff it with our meat sauce. Add a few pieces of Toma Piemontese, roll up and arrange the cannelloni in a baking dish. On the base of the baking dish, pour a drizzle of béchamel sauce, add a few more flakes of Toma Piemontese and a little tomato sauce. Proceed like this until you run out of ingredients. Sprinkle the surface with Grana Padano, another Toma Piemontese and a few flakes of butter. Bake at 180°C until golden brown. Our Cannelloni with Cotechino Ragout and Toma Piemontese are ready to be served!

Risotto with Blueberries and Scampi

Is a refined and elegant proposal, perfect for those looking for a first course with an original and elegant flavor. This delicious reinterpretation of the classic rose risotto stands out thanks to the Damask rose petals, which give the dish a unique floral aroma. Ideal for festive lunches and dinners, it is the right choice for those who want to amaze with class and a touch of originality. Preparing this risotto is simple: melt a knob of butter in a saucepan, toast the rice, deglaze it with white wine and proceed as for a classic risotto, using meat or vegetable broth. The great advantage of this preparation is that, with just a few gestures, it allows you to bring a refined dish to the table, perfect for surprising your guests. This dish gives pleasant taste sensations, combining sweetness and refinement. The iridescent shade of red, pink and violet of blueberries, together with the delicate flavor of scampi, creates a perfect harmony, capable of conquering even the most demanding palates. The langoustines add an extra touch of elegance: their soft and sweet white meats go wonderfully with the floral notes of rose petals and the acidity of blueberries. The result is an explosion of taste, an encounter between flavors that enchants and surprises. Now let's see what you need to make our Risotto with Blueberries and Scampi. Ingredients 1 pack of Blueberry and Risotto a knob of butter 1/2 glass dry white wine fish stock 1/2 lemon 1 clove of garlic For the fish stock disguise the head and the carapace 1 small glass of cognac 1 liter of water 1 spring onion garlic parsley a bunch tomato paste peppercorns salt Steps Remove the carapace from the langoustines, remove the intestines and rinse them under running water. With the heads and carapaces we prepare a fish stock: in a saucepan heat a drizzle of extra virgin olive oil, add the sliced spring onion and the peeled and crushed garlic, browning them over high heat. Add the scampi scraps and blend with the cognac. Add parsley, water, a pinch of salt, a few peppercorns and two tablespoons of tomato paste. Cook over medium-low heat for about 30 minutes. In a pan, heat a drizzle of oil with a clove of garlic to flavor. When the garlic is golden, remove it and add the scampi, cooking them for a minute on each side. Deglaze with the juice of a lemon and set aside. In a saucepan, melt a knob of butter, add the Blueberry and Risotto Mix and toast for a couple of minutes. Deglaze with white wine and cover with the fish stock. Cook, stirring occasionally: it will take about 16 minutes. At the end of cooking, turn off the heat and plate the risotto, placing the scampi on top.

Pumpkin Tortelli

Are an irresistible proposal for a first course of stuffed pasta. This dish, rich and inviting, represents a specialty of the winter season, a typical delicacy of the Lombard tradition and, in particular, of the city of Mantua. Traditionally eaten on December 24th, Christmas Eve, pumpkin tortelli are a festive recipe that has its roots in the peasant tradition, when lean ingredients were used in the kitchen. Also known as "Turtell Mantovano", the dish consists of a thin shell of fresh egg pasta, easy to prepare, which wraps a rich filling of pumpkin, amaretti, fruit mustard, grated Parmigiano Reggiano and a touch of nutmeg, which goes perfectly with a simple sage-scented butter dressing. It is the ideal dish to delight guests during an important festive lunch or to surprise loved ones with the classic Sunday lunch. From the very first taste, our tortelli gently pamper the palate, impressing with their filling and providing a complete culinary experience. The contrast between the sweet flavor of pumpkin and the spicy, savory fragrance of fruit mustard creates a perfect balance between sweetness, flavor and delicacy, resulting in a harmony of flavors. Now let's see what we need to make our Pumpkin Tortelli. Ingredients for the puff pastry 500 grams of semolina flour 2 eggs 1/2 glass of warm water salt Ingredients for the filling Pumpkin Preparation 200 grams of fruit mustard 150 grams of grated Grana Padano cheese 80 grams of amaretti biscuits Ingredients for the dressing butter to taste sage Preparation Prepare the pasta for the ravioli by putting 500 grams of semolina flour, 2 eggs, a pinch of salt and half a glass of warm water in the planetary mixer. We operate the mixer and work until we get a smooth, homogeneous and well-blended dough. Cover with a napkin and let it rest for 30 minutes. Now let's move on to the filling: pour the jar of Pumpkin into a bowl, add the mustard cut into small pieces, the crumbled amaretti biscuits and the grated cheese. If the dough is too soft, add crumbled amaretti biscuits and increase the dose of grated cheese. Cover the bowl and put in the refrigerator to cool. Take the dough, divide it into 4-5 parts and, with the help of a pasta machine, roll out fairly thin sheets. If we don't have the "grandmother duck", we can roll out the dough with a rolling pin. On the pastry place a knob of filling, close carefully and form the ravioli with a pastry cutter. Place the ravioli on a tray sprinkled with durum wheat semolina. Bring a pot with plenty of salted water to a boil, cook the ravioli for a couple of minutes, drain them and transfer them to the pan where we have melted the butter with the sage leaves. Add the grated Grana Padano and serve the ravioli while still hot.

Maltagliati with Sausage and Porcini Mushroom Sauce

Are a first course with an irresistible, rich and enveloping flavor. An explosion of pleasure for those who love strong flavors, where three ingredients are perfectly combined: fresh homemade pasta, sausage and dried porcini mushrooms. This recipe is a reinterpretation of a great classic of Italian cuisine: pasta with sausage and mushrooms. A popular dish that offers many variations, starting from the shape of pasta — long, such as spaghetti or tagliatelle, or short, such as tortiglioni or penne — up to the choice of sausage and mushrooms, which can be champignon, porcini, chanterelles or mixed. Easy to prepare and always appreciated, it is a perfect recipe for any occasion, which lends itself to different interpretations: in white, lightly stained with tomato puree or enriched with cooking cream. A classic among first courses, full-bodied, rustic and substantial, ideal for this season characterized by a harsh and unstable climate. At this time of year, our body needs dishes that can warm the soul and heart, rich in seasoning and able to provide the energy necessary to face low temperatures. This is not a simple whim: the desire for more nutritious foods is a biological necessity, because our body requires more "fuel" to maintain body heat. Now let's see the ingredients necessary for the preparation of our Maltagliati with Sausage and Porcini Mushroom Sauce. Ingredients for the maltagliati 400 grams of white flour 4 eggs a pinch of salt You will also need 200 grams of sausage 200 grams of dried porcini mushrooms 1 clove of garlic salt extra virgin olive oil finely chopped fresh parsley 1 pack of cooking cream grated pecorino cheese Preparation Let's prepare the lasagna starting from the dough: pour 400 grams of 00 flour into the planetary mixer, add 4 eggs and a pinch of salt, then start kneading. Knead the mixture until you get a smooth and homogeneous consistency. Transfer it to the work surface, cover it with an upside-down bowl and let it rest for 30 minutes. After resting, roll out the dough into a thin sheet and cut it into rectangles. With a pasta wheel we obtain maltagliati with an irregular shape. In a pan, heat a drizzle of extra virgin olive oil with a clove of garlic, then add the porcini mushrooms previously soaked in hot water (as indicated above) and let them cook for 5-6 minutes. Season with salt and complete with chopped fresh parsley. In another non-stick pan, crumble the sausage and brown it until golden brown. When it is well cooked, deglaze with a quarter of a glass of white wine and let the alcohol evaporate. Now add the sausage to the mushrooms, add the cream and let the sauce reduce for a few minutes. In the meantime, bring plenty of salted water to a boil in a large pot, dip the maltagliati and cook them for a few minutes. Drain them and transfer them directly to the pan with the sauce, stirring well to mix the flavors. Turn off the heat, add the grated pecorino cheese, a little fresh parsley and serve immediately. Our Homemade Maltagliati with Sausage and Porcini Mushroom Sauce, are ready to be served.

Lemon cream and white chocolate rolls

Lemon cream and white chocolate swirls are a very simple dessert to make and really delicious. Three main ingredients such as eggs, sugar and flour are enough to create a simple, cheap and perfect dessert for various fillings. In this case I filled it with my LEMON CREAM, but if you want you can fill it with jam, custard or other to your liking. The lemon cream and white chocolate rolls are a delicious snack for children at school or an afternoon snack. Let's see what we need to prepare the lemon cream and white chocolate swivels. Ingredients 2 eggs 40 g Sugar 35 g Flour Lemon cream 200 g White chocolate Preparation Start the preparation of the lemon cream and white chocolate swivels, right from the filling. HERE you can find my recipe. At this point, prepare the cookie dough. In a bowl, combine the eggs at room temperature with the sugar and a pinch of salt. With an electric whisk, whip the eggs until you have a frothy, light mixture that has doubled in volume. Add the sifted flour to the whipped egg mixture with a strainer and incorporate it with an electric whisk. Line a rectangular baking sheet (the classic baking sheet is fine) with parchment paper, make the paper adhere well to the sides and pour the mixture into it. Level the mixture in the pan with a spatula or a spoon and bake in a preheated oven at 180 ° C for about 10 – 15 minutes, adjusting the cooking according to the power of your oven. When it is cooked and golden brown, remove from the oven and sprinkle granular sugar on the surface. Roll the cookie dough on itself while hot, using the parchment paper and let it cool completely. Once cold, unroll the cookie dough and fill it with lemon cream. Roll everything on itself and let it cool for about 15 minutes in the refrigerator. Once the time has passed, take out and cut the roll into slices of about 2 cm. Dip the lemon cream swirls in the white chocolate melted in a bain-marie and let them dry on a sheet of parchment paper, putting the chocolate part turned upwards. When the chocolate is solid, serve the lemon cream and white chocolate swivels to your diners.

Clementine and white chocolate cream

Clementine and white chocolate cream is a very simple and delicious dessert. Excellent as a spoon dessert, or perfect for filling a cake or other desserts such as cream puffs or éclairs. A dessert with a really tasty and versatile autumn and winter flavor. Let's see what we need to prepare the Clementine and white chocolate cream. Ingredients 15 Clementines (you should have about 300 ml of juice) 80 g Sugar 60 g Cornstarch 1 Eggs 100 g White chocolate Preparation Start the preparation of the clementine and white chocolate cream from the protagonists of the recipe, namely the clementines. First you have to choose ripe clementines, in fact avoid taking them too unripe otherwise the taste will be quite astringent when the dessert is finished. Cut the clementines in half and squeeze them with a juicer. Put the juice in a large bowl and add the sugar and cornstarch. Blend everything with an immersion mixer (or with a whisk) and add the egg. Stir again and pour the mixture of the clementine and white chocolate cream into a non-stick saucepan and cook over low heat for about 5 – 10 minutes. When the clementine cream has set. Add the white chocolate cut into small pieces and let it melt over low heat, stirring often. Let the clementine and white chocolate cream cool. Serve it as a spoon dessert or you can use it to fill other desserts. If you want to eat it as a spoon dessert, put a few white chocolate hedgehogs in the glass before serving.

Kiwi pudding

Kiwi Pudding is a very simple, delicious and really good dessert. Very few ingredients are needed to prepare a delicious, creamy and healthy pudding. Kiwi lends itself very well to being used for creams and puddings, in this recipe I did not use gelatin but cornstarch as a thickener, so if we want it can also be a vegan recipe. Let's see what we need to prepare the Kiwi Pudding. Ingredients 5 Kiwis (ripe) 100 g Sugar 1 Lemon juice 80 g Cornstarch 250 ml Water Preparation Start the preparation of the Kiwi Pudding by peeling the fruits by removing the peel, cut them into small pieces and place them in a blender. Also add sugar, lemon juice and cornstarch. Put the water in the blender and stir again. Pour everything into a non-stick saucepan and place it on the heat. Cook the Pudding mixture over low heat until the mixture thickens. It should not be overcooked, but only thicken. Pour the kiwi pudding mixture into molds (I used silicone molds) and let it cool completely first at room temperature. Place the Kiwi Pudding in the refrigerator and let it cool completely for at least 2 – 3 hours. If you prepare it the night before, you can leave it overnight in the refrigerator. Once ready, turn out and serve the pudding to your diners.

Cocoa pudding

For a simple dessert to make, few ingredients and guaranteed taste, my recipe for cocoa pudding is for you. This cocoa dessert is special in that there are no eggs, so even those who are allergic can safely eat it. Let's see how to prepare the cocoa pudding. Ingredients 500 ml Whole milk 100 g Sugar 60 g Cornstarch 50 g Unsweetened cocoa powder 40 g Butter Vanilla 100 ml Fresh liquid cream 40 g Vanilla icing sugar Preparation To make the cocoa pudding you need a few steps, in a bowl we put the butter melted in a bain-marie or microwave, when it is lukewarm we add the sifted cocoa, starch and sugar. Let's mix everything. Don't be scared if a rather hard and compact mixture will form. In the meantime, heat the milk on the stove, when it is lukewarm, pour it into the mixture together with the vanilla essence and a pinch of salt. Mix everything together and when a homogeneous and liquid mixture has formed, transfer everything into the pot where we have heated the milk and bring to a boil, stirring constantly to avoid the formation of lumps. Cook over low heat until the mixture has thickened. We put everything in molds and let it cool completely initially at room temperature then then in the fridge for at least an hour. After the time has passed, remove the pudding from the mold and place it on a dessert plate. Whip the cream with the icing sugar and add a sprig to the pudding. Serve the cocoa pudding to your diners. Those with a sweet tooth can enrich the recipe with chocolate chips or fresh fruit. For a richer flavor you can add 50 g of dark chocolate to the pudding mixture. In addition to the stronger taste, the chocolate makes the pudding creamy and velvety in texture. It is a very simple dessert perfect to end a meal or as an afternoon snack.

Dessert cherries and ricotta

The cherry and ricotta dessert is a simple and delicious dessert. Excellent no-bake dessert, perfect for the summer period. If you love cherries you will find another simple and delicious dessert here. Let's see what we need for the preparation of the cherry and ricotta dessert. Ingredients 300 g mixed ricotta Half a tablespoon vanilla extract lemon zest to taste 120 g sugar 300 g whipping cream 400 g cherries 1 tbsp lemon juice 70 g water ladyfingers mint to taste Steps Start the preparation of the cherry and ricotta dessert from the ricotta mousse. In a bowl, place the mixed ricotta, vanilla extract and 90 g of sugar. Add the grated zest of a lemon, then blend everything with a hand blender. In a bowl set aside, whip the cream. When it is well whipped, add it to the ricotta cream. Incorporate the cream with a spatula making gentle movements from the bottom to the top. Cover the bowl with plastic wrap and place in the fridge while you dedicate yourself to the preparation of the other ingredients. Remove the stones from 200 g of cherries. Place them in a bowl. Add 30 g of sugar, a tablespoon of lemon juice and 70 g of water. Blend everything with a hand blender, then filter with a fine mesh strainer. Use the juice obtained to wet the ladyfingers. Compose the dessert in glasses alternating layers of ladyfingers soaked in cherry juice with ricotta mousse and fresh pitted cherries. Finally, decorate with a few fresh mint leaves. Place the glasses in the fridge for at least 15 minutes. Once you have reached the desired temperature, enjoy the cherry and ricotta dessert together with your diners.

Lemon panna cotta

Lemon panna cotta is a delicious and fresh dessert. Simple and creamy dessert that will conquer the palate of young and old. Let's see what we need for the preparation of the lemon panna cotta. Panna cotto is a simple and versatile dessert. With a few ingredients and a lot of imagination, you can have an infinite number of variations ranging from the most classic such as the chocolate panna cotta to the most imaginative ones such as the coffee panna cotta or the pistachio and chocolate panna cotta. Ingredients Ingredients for the panna cotta 500 g fresh liquid cream 8 g gelatin sheets 1 tsp vanilla extract 80 g sugar Ingredients for lemon curd 2 egg yolks 70 g sugar 30 g butter 40 g lemon juice lemon zest to taste Steps Start the preparation of the dessert by immersing the gelatine sheets in cold water. Soak for about 5 minutes. Pour the cream into a saucepan. Add the sugar and vanilla extract. Place the saucepan on the heat and bring to a boil, stirring occasionally. When the cream begins, add the soaked and well squeezed gelatine. Stir until the gelatine dissolves completely. Pour the cream over 4 glasses. Let it rest for at least 15 minutes at room temperature, then transfer the glasses to the fridge and let them cool for at least 3 hours. Start the preparation of the lemon curd by placing the egg yolks in a bowl. Add the sugar, grated lemon zest and juice. Mix with a whisk until you get a homogeneous consistency. Put the butter in another saucepan and melt it. Once melted, let it rest for a few minutes then add it to the rest of the ingredients. Stir again and cook the lemon curd in a bain-marie until it reaches the desired consistency. Transfer the sauce to a bowl and let it cool completely. When the panna cotta has completely set, transfer it to dessert plates. Add a tablespoon of lemon curd. Finally, decorate with fresh mint and lemon. Enjoy the lemon panna cotta with your diners. Lemon panna cotta is a delicious and fresh dessert. Simple and creamy dessert that will conquer the palate of young and old. Let's see what we need for the preparation of the lemon panna cotta. Panna cotto is a simple and versatile dessert. With a few ingredients and a lot of imagination, you can have an infinite number of variations ranging from the most classic such as the chocolate panna cotta to the most imaginative ones such as the coffee panna cotta or the pistachio and chocolate panna cotta. Ingredients Ingredients for the panna cotta 500 g fresh liquid cream 8 g gelatin sheets 1 tsp vanilla extract 80 g sugar Ingredients for lemon curd 2 egg yolks 70 g sugar 30 g butter 40 g lemon juice lemon zest to taste Steps Start the preparation of the dessert by immersing the gelatine sheets in cold water. Soak for about 5 minutes. Pour the cream into a saucepan. Add the sugar and vanilla extract. Place the saucepan on the heat and bring to a boil, stirring occasionally. When the cream begins, add the soaked and well squeezed gelatine. Stir until the gelatine dissolves completely. Pour the cream over 4 glasses. Let it rest for at least 15 minutes at room temperature, then transfer the glasses to the fridge and let them cool for at least 3 hours. Start the preparation of the lemon curd by placing the egg yolks in a bowl. Add the sugar, grated lemon zest and juice. Mix with a whisk until you get a homogeneous consistency. Put the butter in another saucepan and melt it. Once melted, let it rest for a few minutes then add it to the rest of the ingredients. Stir again and cook the lemon curd in a bain-marie until it reaches the desired consistency. Transfer the sauce to a bowl and let it cool completely. When the panna cotta has completely set, transfer it to dessert plates. Add a tablespoon of lemon curd. Finally, decorate with fresh mint and lemon. Enjoy the lemon panna cotta with your diners.