Lemon Panna Cotta
- Total Time
- 40 minutes plus 2 to 3 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3cups heavy cream
- 1¼cups milk
- 1vanilla bean, split, and seeds scraped
- Zest of 8 lemons
- ½cup sugar
- 3½sheets gelatin (scant ½ ounce) or 2½ teaspoons gelatin granules
Nutritional analysis per serving (8 servings)
406 calories; 34 grams fat; 21 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 6 grams protein; 56 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put cream, one cup milk, vanilla bean halves and seeds, and lemon zest in a medium saucepan. Simmer for 5 minutes, stirring often. Remove from heat, and allow to steep for 20 to 30 minutes.
- Step 2
Strain lemon mixture through a fine-mesh strainer, and return to saucepan. Add sugar. Bring just to a boil over medium heat. Lower heat, and cook 2 minutes, stirring constantly, until sugar dissolves.
- Step 3
If using sheet gelatin, snap sheets in half, and place in a bowl of ice water for 5 minutes. Gently heat remaining ¼ cup milk in a small pan. Squeeze moisture out of gelatin, and stir into warm milk one sheet at a time, until gelatin is thoroughly dissolved. If using granules, sprinkle on top of the ¼ cup milk in a small skillet, and let stand for 2 minutes. Gently heat, stirring constantly for 2 minutes, until gelatin dissolves.
- Step 4
Stir gelatin into hot lemon cream. Place saucepan in a bowl of ice water, and stir constantly for 5 minutes, to make sure gelatin is evenly distributed.
- Step 5
Pour mixture into shallow bowls, ramekins or custard cups. Refrigerate, uncovered, until just firm, about 2 to 3 hours. Best served within 24 hours.
- Ten gelatin sheets are $2.99 at New York Cake and Baking Distributors, 56 West 22nd Street, 212-675-CAKE (212-675-2253), and $1.69 at Schaller & Weber, a butcher shop at 1654 Second Avenue (86th Street), (212) 879-3047.
Private Notes
Comments
As Sara Campbell wrote, I too reduced the recipe by a third. I also added 2 oz of fresh ginger, sliced and twice blanched to the steeping mixture. Fabulicous.
As Sara Campbell wrote, I too reduced the recipe by a third. I also added 2 oz of fresh ginger, sliced and twice blanched to the steeping mixture. Fabulicous.
Made as written, and for my palate, the lemon and vanilla fight for supremacy with no winner, and 1/2 c sugar is too sweet. It tastes like a lemon creamsicle, so if that’s your thing, this is the recipe for you! Note - the gelatin is the perfect amount, not rubbery or pudding-like. I’m deciding if I want to serve this or toss it and remake with either lemon or vanilla and 1/4 c sugar or less. Maybe I can salvage with some tart fruit, and make a raspberry coulis?
This is a really solid recipe. I reduced it by a third because who buys 3 cups of cream? I used local raw cream and raw milk and left out the lemon to showcase the dairy. It was really perfect and easy to make.