Lemony panna cotta with toasted milk crumbs
SERVES 4 | PREP 20 MINS PLUS CHILLING COOK 20 MINS | EASY
2½ platinum gelatine sheets
425ml double cream
150ml whole milk
1½ tsp vanilla bean paste
120g caster sugar
1 large unwaxed lemon
75g milk powder
65g plain flour
75g unsalted butter, softened and cubed
4 tbsp lemon curd
Put the gelatine into a bowl of cold water to soften. Combine the cream, milk, vanilla and 70g of the sugar in a pan, and very gently warm