Lemon-Mint Panna Cotta

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READY IN: 45mins
SERVES: 1
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    cups whipping cream, heavy
  • 1
    cup half-and-half, divided
  • 1 12
    teaspoons mint, fresh, chopped
  • 12
    medium lemon
  • 2 12
    teaspoons gelatin, unflavored
  • 13
    cup sugar
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DIRECTIONS

  • Place heavy cream, 3/4 cup of the half-and-half, and mint in a medium sauce pan.
  • With a vegetable peeler or thin knife, remove lemon peel (avoiding the pith); add to cream.
  • Cook over medium heat 3-4 minutesor until small bubbles form around the edge of the pan, stirring occasionally. Do not boil.
  • Cover, remove from heat. Let stand 20 minutes.
  • Lightly spray four 6oz. custard cups/ramekins; place on baking sheet.
  • Place remaining 1/4 cup half-and-half into a heatproof bowl.
  • Stir in gelatin; let stand 2-3 minutes or until softened.
  • Place bowl in a small skillet of simmering water; stir until gelatin is dissolved.
  • Strain cream into a medium bowl; discard mint and lemon peel.
  • Return mixture to saucepan.
  • Stir in 1/3 cup sugar.
  • Cook over medium heat for 1-2 minutes until the sugar dissolves; stirring constantly. Do not let boil.
  • Remove from heat.
  • Stir in gelatin mixture.
  • Pour mixture into same medium powl; place over a large bowl of iced water. Cool, stirring constatnly, 6-8 minutes or until slightly thickened.
  • Pour into ramekins.
  • Cover and refrigerate 2 hours or overnight.
  • 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.
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