Lemon Panna Cotta

1. 1

   Oil four 5 oz.

2. 2

   ramekins.

3. 3

   Pour 1/4 cup cream into a small heatproof bowl, sprinkle gelatin over the cream; let stand 10 minutes, or until softened.

4. 4

   Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.

5. 5

   Meanwhile, bring the remaining 1 1/2 cups cream, the sugar, zest, and salt to a boil over medium heat in a saucepan.

6. 6

   Decrease heat to low and cook, at a bare simmer, stirring frequently, for 5 minutes.

7. 7

   Remove pan from heat, add the gelatin mixture and the lemon juice, and stir until smooth.

8. 8

   Pour through a fine strainer into a 4-cup glass measure.

9. 9

   Divide the cream mixture evenly among the ramekins; let cool to room temperature.

10. 10

    Refrigerate, loosely covered, for at least 3 hours or up to 1 day, until set and thoroughly chilled.

11. 11

    To serve, dip the ramekins, one at a time, into a bowl of hot water for about 5 seconds and run a table knife around the edges.

12. 12

    Invert the panna cotta onto 4 chilled dessert plates and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.