250 ml evaporated milk
250 ml fresh cream
5 tea bags of any breakfast tea
50 gms sweet condensed milk
2 bloomed gelatin leaves
200 gms drained Maltese ricotta
100 gms icing sugar
1 preserved lemon
2 egg yolks
1 lemon zest and juice
1 leaf gelatine
200 ml fresh cream
100 gms sugar
250 gms flour
180 gms unsalted butter
100 gms sugar
1 vanilla pod
5 gms salt
Panna Cotta: Combine all ingredients apart from gelatin and simmer at 80°C for 30 minutes. Whisk gently and frequently, but carefully so as not to burst tea bags. Pass through fine chinois layered with muslin cloth inside. Bloom gelatin in cold water, squeeze to extract excess water, whisking in warm mixture till dissolved. Pour in glass tumblers to fill 100ml and refrigerate for 6 hours.
Lemon foam: Combine sugar, yolks, lemon zest and lemon juice in a round bottom stainless steel bowl. Cook sugar and eggs over a bain marie till pale in color and thick in consistency. Bloom leaf of gelatine and dissolve in mixture when ready. Whisk fresh cream to soft peaks and fold in egg mixture slowly, not removing any air. Put in piping bag and set in fridge.
Lemon ricotta: Clean preserved lemon carefully, keep skin without any white flesh. Chop down to a fine brunoise. In a bowl mix ricotta, icing sugar and preserved lemon. Set aside in fridge.
Vanilla crumble: Place sugar and flour in blender. Add seeds from vanilla pod. Blend in butter cubes from fridge till incorporated. Lay on baking tray and cook for 30 minutes at 160C. Whisk every five minutes. Cool down and put in airtight container.
Assembly: Take out glass with panna cotta. Put a teaspoon of lemon ricotta on top of panna cotta. Then top with a spoonful of vanilla crumble. Finally pipe the lemon foam. Serve.
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