Tag Archives: heavy cream

Lemon Mint Panna Cotta

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Lemon Panna Cotta: This is a deliciously silky, sweet, and slightly tart dessert that will definitely make your mouth water. Panna cotta, or cooked cream, is an old treat from the mountains of northern Italy, where the cream is so spectacular it’s been eaten as a dessert all by itself for generations. This lemon version is super tangy with the zest and juice of 2 lemons.

It’s similar to a custard (without the eggs) but with a creamier, lighter texture. This is the type of dessert that is perfect for dinner parties (can be prepared ahead) and is a refreshing end to a big meal … it leaves you sweetly satisfied!

Lemon Mint Panna Cotta

  • Servings: 5
  • Difficulty: easy
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Ingredients

  • 2 cups heavy cream
  • 8 oz. whole milk
  • 1/2 cup granulated sugar
  • 1 oz. fresh mint
  • 2 large lemons, 1 zested, both squeezed to get 1/4 cup of juice
  • 2 tsp. gelatin powder
  • Optional: garnish with lemon zest, mint spring, blueberry compote; and serve with a butter cookie

Directions

  1. Wash the mint and remove leaves, throwing out stems
  2. Finely chop the mint leaves, or grind in a mini food processor, then put bowl together with the sugar and lemon zest. Rub the mixture with your fingertips until the sugar takes on a green tone.
  3. Warm the cream and milk in a sauce pan, adding sugar, zest, and herb mixture. Turn off the flame as soon as the cream boils.
  4. Add gelatin to the lemon juice and stir to dissolve, then add it to the still-warm cream mixture and stir until completely dissolved and well-blended; let cool.
  5. Grease the ramekins or other molds with a paper napkin soaked with a neutral vegetable oil.
  6. Strain the cream mixture, stir to blend well, and divide among 5 ramekins. Cover with plastic wrap and refrigerate for a least 8 hours.
  7. To unmold the panna cotta, run a fine knife around the inside edge of the ramekin to loosen the panna cotta. Flip the ramekin over above the intended serving plate and allow gravity to do it’s work.
  8. Garnish with more a mint leaf, lemon zest, and/or blueberry compote, if desired.

http://www.lynnandruss.com

Spanish version for El Pais by Ana Vega