Easy lemon panna cotta with mazamorra morada sauce
March 13, 2015
Mazamorra morada is a traditional Peruvian dessert made from the antioxidant-rich Andean purple corn, or with a ready-made mix. It’s a thick, pudding-like consistency and is usually served cold, popularly with arroz con leche (rice pudding). This is an idea for using mazamorra morada in a new way, which is a great twist on a dinner party classic. The lemon and cinnamon work really well with the tart flavour of the purple corn. It can be prepared the night before, and then all you need to do is plate up and serve!
For the panna cotta:
3 leaves of gelatine
600ml double cream
200g caster sugar
Juice 2 lemons, zest of one
Zest 1 lime
For the topping:
Half a packet of mazamorra morada mix
Cinnamon, to sprinkle
Zest of a lemon
Start by making the panna cotta. Put 6 small pudding moulds (about 120ml each) on a baking tray. If you don’t have pudding moulds, you could use ramekins, and serve the panna cotta in the ramekin instead.
Soak the gelatine leaves in a bowl of very cold water and set aside.
Put the cream, milk and sugar into a large pan and bring slowly to the boil. When the cream is boiling, add the lemon juice and lime zest and whisk well. Add the lemon zest, but leave a little behind to decorate later. Simmer for a few mins until reduced slightly, then turn off the heat.
Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot cream, leave until just warm, then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set – overnight is ideal.
Now it’s time to prepare the mazamorra mix. For his recipe, you only need half of the packet. So measure 100g of the powder and dissolve it in 250ml of cold water, stirring well.
Separately take a saucepan and bring 500ml water to the boil. When it’s boiling, add the dissolved mazamorra mix and stir well.
Leave to simmer for about 1 minute until it’s starting to thicken, then take off the heat. Transfer to a bowl or container and pop into the fridge to cool.
After a few hours, or the next day, everything should be ready. Take the panna cottas from the fridge, and if you are using the pudding moulds, place a plate on top and turn upside down to get them out. If you’re using the ramekins, they’re fine as they are.
Spoon the mazamorra mix equally amongst the panna cottas.
Sprinkle with remaining lemon zest and cinnmon. Enjoy!