This Lemon-Vanilla Panna Cotta is a refreshingly sweet ending to afternoon tea.
Lemon-Vanilla Panna Cotta
Serves: 12
Ingredients
- 1 (.25-ounce) envelope unflavored gelatin
- ½ cup whole milk
- 2 cups heavy whipping cream
- ½ cup granulated sugar
- 1 vanilla bean, split, scraped, and seeds reserved
- 1 (6-inch) piece peel from a whole large lemon
- ⅛ teaspoon salt
- Garnish: fresh lemon curls and fresh mint sprigs
Instructions
- In a small bowl, sprinkle gelatin over milk, and let stand.
- In a medium saucepan, combine cream, sugar, vanilla bean and reserved seeds, lemon peel, and salt. Bring just to a boil over medium-high heat. Remove from heat, cover, and let steep for 10 minutes. Remove vanilla bean and lemon peel.
- Add milk mixture, and return pan to medium heat, stirring to make sure gelatin dissolves. Remove from heat, and strain through a fine-mesh sieve. For ease of filling dessert glasses, transfer mixture to a liquid-measuring cup with a pouring spout.
- Place 12 dessert glasses on a rimmed tray. Divide cream mixture among dessert glasses. Refrigerate, undisturbed, until firm, 4 to 8 hours.
- Garnish with a lemon curl and a mint sprig, if desired.
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