Lemon Panna Cotta Pots

1. 1

   Pour cream into a medium saucepan; add the sugar and vanilla extract. Cook and stir on low speed until warm. Sprinkle the gelatin over the cream mixture; stir until dissolved. Do not boil.

2. 2

   Pour the cream mixture through a fine sieve into a large bowl. Stir in the lemon peel and juice. Cool.

3. 3

   Pour the mixture into eight 2/3-cup teacups or serving dishes. Place on a tray and cover with plastic wrap.

4. 4

   Refrigerate for 4 hours or overnight. Serve the lemon panna cotta in the teacups.

* Per serving · 4 servings · Values may vary.

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