Finally, it feels like spring in New England. After weeks of chilly weather, recently we’ve had a stretch of days where the thermometer has climbed to the 70s and even 80s. Accordingly I’ve happily changed my cooking to welcome the warmer weather.
For appetizers I’ve prepared grilled asparagus with a mayo dipping sauce, and for a main course my husband and I loved risotto with watercress. A salad of radishes, cucumbers, and dill in a mustard dressing is another dish I’ve served. But, by far, my favorite recipe has been lemon panna cottas topped with crushed hazelnuts and strawberries. I served them for a Sunday night soup supper with friends, and they turned out to be the pièce de résistance of the evening.
A classic Italian dessert, panna cotta (Italian for cooked cream) is a gloriously smooth custard made without eggs. It is bound with gelatin and typically served chilled. These lemon-scented ones are assembled with heavy cream and milk, and boast a delectable lemon flavor. The strong citrus accent comes from fresh lemon juice that is used to soften the gelatin and from lemon zest that is rubbed into sugar to release its oils.
Count on 20 to 25 minutes to assemble these panna cottas, then chill them in the fridge for several hours or up to a day ahead. At serving time, top them with a mixture of crushed hazelnuts and shortbread cookie crumbs and a mound of sliced strawberries. Delicious!
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