Lemon Panna Cotta

Luscious Lemon Desserts; Lori Longbottom

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 3⁄4 cups heavy whipping cream
• 1 1⁄2 teaspoons plain gelatin
• 1⁄3 cup sugar
• 1⁄4 cup  finely grated lemon zest
•  salt, a pinch
• 3  tablespoons fresh lemon juice

Directions

1. Oil four 5 oz. ramekins.
2. Pour ¼ cup cream into a small heatproof bowl, sprinkle gelatin over the cream; let stand 10 minutes, or until softened.
3. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
4. Meanwhile, bring the remaining 1 ½ cups cream, the sugar, zest, and salt to a boil over medium heat in a saucepan.
5. Decrease heat to low and cook, at a bare simmer, stirring frequently, for 5 minutes.
6. Remove pan from heat, add the gelatin mixture and the lemon juice, and stir until smooth.
7. Pour through a fine strainer into a 4-cup glass measure.
8. Divide the cream mixture evenly among the ramekins; let cool to room temperature.
9. Refrigerate, loosely covered, for at least 3 hours or up to 1 day, until set and thoroughly chilled.
10. 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.
11. Invert the panna cotta onto 4 chilled dessert plates and serve immediately.