Lemon Panna Cotta
Lemon Panna Cotta
Ingredients
- 1 tablespoon (15 ml) powdered gelatin
- 1/4 cup (60 ml) water
- 2 cups (500 ml) 35% cream
- 1 cup (250 ml) milk
- 1/2 cup (125 ml) sugar
- Grated zest of 2 lemons
- 1 lemon, cut into very thin slices
- 3/4 cup (180 ml) water
- 1/2 cup (125 ml) sugar
- 1/4 cup (60 ml) lemon juice
Instructions
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
- In a saucepan, gently heat the cream, milk, sugar, and lemon zest, stirring until the sugar has dissolved.
- Add the gelatin mixture and stir with a whisk until completely dissolved. Strain.
- Use eight 125 ml (½ cup) ramekins or jam jars. For easy unmoulding, rinse the jars or ramekins with cold water. Drain quickly without drying and add the panna cotta mixture. Once the panna cotta has cooled, close the jars or cover the ramekins with plastic wrap to prevent them from drying out. Refrigerate for 6 hours or overnight.
Lemon Panna Cotta