Strawberry-Lemon Panna Cottas

1. 1

   Special equipment: six 4-ounce glass bowls or ramekins

2. 2

   Put 1/4 cup cold water in a small bowl.

3. 3

   Sprinkle the gelatin over the water, stir and let sit until the gelatin has softened, about 5 minutes.

4. 4

   Stir the half-and-half and sugar in a small saucepan over medium heat until the sugar melts and the half-and-half is hot and begins to steam.

5. 5

   Stir in the softened gelatin, lemon zest, vanilla and a large pinch of salt.

6. 6

   Make sure all the gelatin dissolves.

7. 7

   Divide the mixture evenly into 6 small glass bowls, and let cool for a few minutes.

8. 8

   Wrap and refrigerate until chilled and set (the panna cottas will be jiggly), about 4 hours.

9. 9

   (They can be made a day ahead and refrigerated.)

10. 10

    Fill a medium bowl with very hot water.

11. 11

    Working with one panna cotta at a time, dip a bowl almost completely in the water, and hold it there for about 1 minute.

12. 12

    Dry off the bowl, then invert it onto a small serving plate.

13. 13

    Repeat with the remaining panna cottas.

14. 14

    (They can be unmolded and inverted onto the serving plates up to 3 hours before serving.)

15. 15

    Top each with a mound of strawberries, and drizzle with honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.