Lemon Panna Cotta with Blueberries
Ingredients
- cooking spray
- ¼ cup fresh lemon juice
- 1 (.25 ounce) envelope unflavored gelatin
- 2 cups heavy whipping cream
- 1 cup half-and-half
- 2 teaspoons grated fresh lemon zest, plus more for garnish
- ⅓ cup white sugar
- ½ teaspoon vanilla extract
- 6 leaves fresh mint
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Instructions
- Lightly coat (or oil) six 6-ounce ramekins with cooking spray.
- Pour lemon juice into a small bowl; sprinkle with gelatin. Let sit until gelatin softened, about 5 minutes; mix well. Set aside.
- Combine heavy cream, half and half, and 2 teaspoons lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar completely dissolved; heat slowly until just about to boil, about 15 minutes. Remove from heat.
- Whisk gelatin mixture and vanilla extract into cream mixture until well blended and gelatin is completely dissolved; continue to lightly whisk until mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while panna cotta is setting.
- Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap; refrigerate until set, about 4 hours.
- Run a knife around inside edges of ramekins. Carefully dip each ramekin into a bowl of hot water 3 to 5 seconds. Carefully invert onto serving plates, tap, and jiggle ramekins a bit, if needed, to release panna cotta onto plates.
- Garnish with lemon zest and mint leaves; serve with fresh blueberries.
Source
Original recipe: View Original