Panna Cotta without Gelatin .... and Lemon Curd Recipe

Ingredients
1/2 litre of whole milk
1/2 litre of double cream
125g caster sugar
125g Acacia Honey (approx. 4ozs.) (or Maple Syrup)
250g egg whites (approx. 8 ozs.)
1 tsp. of vanilla
1/2 cinnamon stick or 1/2 tsp. ground cinnamon
peel of 1 orange and 1 lemon (can also use the zest - which I wouldn't strain off)

1. Mix the milk, cream, sugar, honey, cinnamon, vanilla, and peels, and bring gently to the boil - stir continuously. As soon as it reaches the boil, remove from the heat and let it rest for about an hour.
2. Strain the mixture and add the lightly beaten* egg whites .....  (*frothy but still liquid)
3. Butter a baking mould (or small ones) and bake - in a roasting tin half filled with water (bain marie) for about 1.3/4 hrs. at 160 deg. C

When done, it will still be rather liquid but while cooling will be the right consistency.
Leave to cool a little, then chill, covered, in the fridge.
Serve with chocolate or caramel sauce and/or fruit.

With the leftover yolks - you can make some Lemon Curd

4  large egg yolks 

4 1/2  ozs. granulated sugar 

3  ozs. fresh lemon juice 

2  ozs. unsalted butter, softened and cut into pieces 

1  pinch salt 

2  teaspoons of lemons zest - finely grated

Either a saucepan of boiling water - correct size to fit your bowl neatly on top - or a steamer -
1. In a pyrex bowl, whisk yolks and sugar until nicely combined.

2. Add remaining ingredients except lemon zest.

3. Cook over a medium-low heat, stirring constantly (dont whisk), until thickened and you see the first bubbles. Dont allow the mixture to boil.  

4. Remove from heat and pour through a strainer (if necessary), and stir in the zest.

Cool, then pour into a bowl and keep, covered, in refrigerator (with plastic wrap pressed on top of curd to prevent skin forming) or put into sterilised jars and it will keep for ages.