Lemon Panna Cotta from Tony’s Town Square in the Magic Kingdom

Luscious vanilla flavoring is laced throughout the cannoli filling and the custard.

Most desserts end dinner on a sweet, indulgent note. But when the final course combines two decadent treats, it becomes a true grand finale. This week’s recipe is from our 2003 archive of the Orlando Sentinel’s “Thought You’d Never Ask” column. The dessert, which is served with a small chocolate-dusted cannoli, is from Tony’s Town Square at Walt Disney World’s Magic Kingdom. The dish is not on the current menu, but it a favorite of former vacationers.
Both treats are Italian in origin. Panna cotta is a cold treat that means cooked cream. Cannoli are tube-shaped pastry shells that are fried and then filled with a sweet ricotta filling. Served together, they make a decadent delight. By the way, Walt Disney’s animated film Lady and the Tramp inspired the decor for this charming Italian restaurant in Disney’s Magic Kingdom. Lunch and dinners are served, and the moderately priced menu includes the Lady and the Tramp’s special: spaghetti and meatballs. For more information and reservations, call 407-939-3463.

LEMON PANNA COTTA FROM TONY’S TOWN SQUARE AT WALT DISNEY’S MAGIC KINGDOM PARK

Yield: 8 servings.

Lemon panna cotta:

1 quart heavy cream

6 ounces sugar

2 ounces fresh lemon juice

2 vanilla beans

4 ounces warm water

1/4 ounce powdered gelatin

Zest of 1/2 orange, finely chopped

Zest of 1/2 lemon, finely chopped

Cannoli filling:

1/2 pound ricotta impastata cheese (see note)

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 tablespoon heavy cream

8 tablespoons confectioners sugar

Zest of 1/2 orange, chopped

Zest of 1/2 lemon, chopped

Ground chocolate

Candied zest:

Zest of 3 lemons

1 cup water

1 cup sugar

Granulated sugar for dusting

1. For the panna cotta, he slits vanilla and scrapes off the flavorful bits inside the bean. Dissolve powdered gelatin in warm water. Add heavy cream, lemon zest, fresh lemon juice, the vanilla scrapings and sugar. Stir and let cook until it reaches 160 F. Portions the liquid into 5-ounce ceramic dishes. Chill overnight in the refrigerator.

2. For the cannoli filling, combine ricotta, vanilla extract, chopped lemon zest, orange zest, heavy cream, ground cinnamon and confectioners sugar. Set in the refrigerator. When chilled, pipe mixture into pastry shells. Gently press ends into ground chocolate.

3. For candied zest, combine the water and sugar in a saucepan. When the sugar dissolves, add the lemon zest. Cook 5-7 minutes or until the zest is tender. Drain into a fine mesh sieve and place zest on paper toweling. Dust with sugar. Let air-dry for 1 hour.

4. To serve, present panna cotta with a cannoli and some of the candied lemon zest.

Recipe note: Impastata is a top-quality Italian ricotta available at Bari Italian Foods, 3875 Bengert St., Orlando. For information, call 407-298-0560. Primarily a wholesale supplier to the restaurant trade, Bari is open to the public 11 a.m.-2 p.m. Fridays.