Also, I suggested this to her and thought I would to you too:
Also, next time, add a drop or two of lemon extract and replace 1/3 of the milk with yogurt, for a slightly tangy lemon-rose blancmange. At least, that's my conjecture -- I haven't made that yet. But I've made lemon-rose flavored dishes of various sorts including panna cotta, and the lemon tartness plays against the rose sweetness beautifully.
Ooh, excellent suggestion! There's a panna cotta recipe in this cookbook that uses buttermilk, which it is pretty similar to what you'd get by mixing 2 parts milk with 1 part yogurt. So I'm guessing you could do either? I think I'll probably reduce the sugar when I try it, too, since lymanalpha says it's very sweet. I do prefer things a little more balanced between sweet and tart.
(I love custards and gelatinous things way more than is probably reasonable. Yum, panna cotta!)
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Also, I suggested this to her and thought I would to you too:
Also, next time, add a drop or two of lemon extract and replace 1/3 of the milk with yogurt, for a slightly tangy lemon-rose blancmange. At least, that's my conjecture -- I haven't made that yet. But I've made lemon-rose flavored dishes of various sorts including panna cotta, and the lemon tartness plays against the rose sweetness beautifully.
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(I love custards and gelatinous things way more than is probably reasonable. Yum, panna cotta!)
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