Lemon Mint Panna Cotta Recipes

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.

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:

• 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.
• 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.
• If using sheet gelatin, snap sheets in half, and place in a bowl of ice water for 5 minutes. Gently heat remaining 1/4 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 1/4 cup milk in a small skillet, and let stand for 2 minutes. Gently heat, stirring constantly for 2 minutes, until gelatin dissolves.
• 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.
• Pour mixture into shallow bowls, ramekins or custard cups. Refrigerate, uncovered, until just firm, about 2 to 3 hours. Best served within 24 hours.

LEMON PANNA COTTA

Steps:

• Oil four 5 oz. ramekins.
• Pour ¼ cup cream into a small heatproof bowl, sprinkle gelatin over the cream; let stand 10 minutes, or until softened.
• Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
• Meanwhile, bring the remaining 1 ½ cups cream, the sugar, zest, and salt to a boil over medium heat in a saucepan.
• Decrease heat to low and cook, at a bare simmer, stirring frequently, for 5 minutes.
• Remove pan from heat, add the gelatin mixture and the lemon juice, and stir until smooth.
• Pour through a fine strainer into a 4-cup glass measure.
• Divide the cream mixture evenly among the ramekins; let cool to room temperature.
• Refrigerate, loosely covered, for at least 3 hours or up to 1 day, until set and thoroughly chilled.
• To serve, dip the ramekins, one at a time, into a bowl of hot water for about 5 seconds and run a table knife around the edges.
• Invert the panna cotta onto 4 chilled dessert plates and serve immediately.