St. Citrus

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Key Lime Panna Cotta w/ Lacy Oatmeal Biscuit



This doesn't have any artificial colour in it to make it more green.


For the Panna Cotta:

Lightly caramelise 1 c. sugar with 1/2 cup water and the juice of 10 key limes. After it cools a bit, Add 2 c. warm half and half. Bloom, then melt 6 small sheets of gelatin. Stir in milk mixture, pour into forms and refrigerate, until set.

For the Lacy Oatmeal Biscuits:

1 c. Irish oats, toasted
1/4 c. all-purpose flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1 c. brown sugar
1/2 c. butter
1 lrg. egg
1 tsp. vanilla


Preheat oven to 325 deg.. Line baking sheets with parchment paper or a silicone baking mat. Combine dry ingred., set aside.

Cream sugar and butter. Add egg and vanilla, and beat until smooth. Add flour mixture mix until combined. Refrigerate for 30 minutes. Bake for approx. 10 minutes. Let cool.


If you want it more green, you will need some sort of goggles:



Well, I did serve this dessert on a very green coloured plate.



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Then, we have Preserved Lemon, since I couldn't find any at the store for my Moroccan dish, this was made at home. By 5/11, I mean February 5th, 2011.




10 Meyer lemons
1/2 cup kosher salt

Sterilised quart jar

Sprinkle some salt at the bottom of the jar.

Cut lemons through the peel in quarters, but not all the way to the bottom of the fruit. You should be able to fan the fruit out, but it should be intact at the bottom. Repeat this for 8 of the lemons. Juice 2 of the lemons. Proceed to salt the 8 cut lemons and stack them one by one in the jar. Salt between layers. Add some juice as you go, as well. Pack tightly in the jar ans close the lid. Let set overnight. Put to the back of the refrigerator for approx. 3 weeks.

I will show you my recipe for chicken cooked with these in a tagine soon.


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Next, we have Mixed Peel I had to make for the next installment of the British cookbook. I couldn't find any here at Fort Fun. Stayed tuned for that biscuit recipe around Easter....



Dice the peel of orange, lemon and grapefruit. Boil in water 3 times, draining the water and refresh with new water each time. Make a heavy syrup and boil the peel in that once more. Let set overnight. Drain and reserve syrup. Roll peel in granulated sugar. Place on a baking sheet and dry out in a 180 deg. oven, Gas mark 1. Pack in a jar and add back a bit of syrup to keep from drying out too far.