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Categories:Viewed: 49 - Published at: 4 years ago
Ingredients
- 4 cups heavy cream
- 3/4 cup sugar
- 1/2 tsp vanilla extract
- 1 tbsp unflavored gelatin
- 1 tsp finely grated lemon peel
- 2 tbsp lemon juice
Method
- Pour cream into a medium saucepan; add the sugar and vanilla extract. Cook and stir on low speed until warm. Sprinkle the gelatin over the cream mixture; stir until dissolved. Do not boil.
- Pour the cream mixture through a fine sieve into a large bowl. Stir in the lemon peel and juice. Cool.
- Pour the mixture into eight 2/3-cup teacups or serving dishes. Place on a tray and cover with plastic wrap.
- Refrigerate for 4 hours or overnight. Serve the lemon panna cotta in the teacups.
