1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 cup unsalted butter, softened
2 cups whole milk
For the lemon filling
1 medium-sized cooked potato, mashed
1 tablespoon unsalted butter, melted
10 tablespoons granulated sugar
1 egg
Grated rind of 1 lemon
2-3 tablespoons fresh lemon juice
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 cup unsalted butter, softened
2 cups whole milk
For the lemon filling
1 medium-sized cooked potato, mashed
1 tablespoon unsalted butter, melted
10 tablespoons granulated sugar
1 egg
Grated rind of 1 lemon
2-3 tablespoons fresh lemon juice
Sift together flour and sugar and place in a bowl
Add the softened butter, whole milk, and mix well
Grease panna cotta molds and refrigerate while preparing the filling
Mix the mashed potato with melted butter or margarine
Add granulated sugar and egg, and mix well
Finally, add lemon juice and grated rind, and mix well
Fill the panna cottas and arrange in a baking dish
Bake in a low oven (150°F) for about 8 minutes
Increase oven temperature to moderate (170°F) and continue baking until the edges are golden brown
If desired, sprinkle with powdered sugar while still warm
Garnish with black current and serve
Yield: 18 panna cotta
