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Oil plastic egg cartons, pour in the panna cotta and let it set. Unmoulded, they will look like half eggs. Sandwich them together with lemon curd. Serve with berries.

Servings: 6


2 cups milk

1 tablespoon gelatin

1 cup whipping cream

1/3 cup sugar

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 cup cranberry juice

½ cup red currant jelly

3 cups mixed berries

Lemon curd


Add ¼ cup milk to pot. Sprinkle over gelatin. Dissolve slowly on low heat, stirring occasionally. Reserve. If gelatin becomes solid again, reheat to liquefy. Simmer together remaining milk, whipping cream, sugar and lemon rind for 5 minutes. Remove from heat, stir in vanilla and gelatin mixture and cool, stirring occasionally.

Place oiled egg cartons on cookie sheet. Pour in custard. Chill until set, about 4 hours or overnight.

Reduce cranberry juice by half, stir in red-currant jelly. Pour over fruit. Turn out panna cotta and sandwich with lemon curd. Place 2 eggs on each plate. Garnish with berries and juice.

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