Lemon Mint Panna Cotta Recipes

LEMON-MINT PANNA COTTA

Steps:

• 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.

LEMON PANNA COTTA

Steps:

• Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
• Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
• Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
• Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
• Garnish with remaining lemon zest before serving.