-
1
Place heavy cream, 3/4 cup of the half-and-half, and mint in a medium sauce pan.
-
2
With a vegetable peeler or thin knife, remove lemon peel (avoiding the pith); add to cream.
-
3
Cook over medium heat 3-4 minutesor until small bubbles form around the edge of the pan, stirring occasionally. Do not boil.
-
4
Cover, remove from heat. Let stand 20 minutes.
-
5
Lightly spray four 6oz. custard cups/ramekins; place on baking sheet.
-
6
Place remaining 1/4 cup half-and-half into a heatproof bowl.
-
7
Stir in gelatin; let stand 2-3 minutes or until softened.
-
8
Place bowl in a small skillet of simmering water; stir until gelatin is dissolved.
-
9
Strain cream into a medium bowl; discard mint and lemon peel.
-
10
Return mixture to saucepan.
-
11
Stir in 1/3 cup sugar.
-
12
Cook over medium heat for 1-2 minutes until the sugar dissolves; stirring constantly. Do not let boil.
-
13
Remove from heat.
-
14
Stir in gelatin mixture.
-
15
Pour mixture into same medium powl; place over a large bowl of iced water. Cool, stirring constatnly, 6-8 minutes or until slightly thickened.
-
16
Pour into ramekins.
-
17
Cover and refrigerate 2 hours or overnight.
-
18
To serve: Run a thin blade around the edges to loosen panna cotta from the cup/ramekin; invert onto a serving plate. Garnish with sugared mint leaves.
