Ingredients for - Lemon Panna Cotta with Blueberries
How to cook deliciously - Lemon Panna Cotta with Blueberries
1. Stage
Lightly oil or spray six 6 ounce ramekins.
2. Stage
Pour lemon juice in a small bowl and sprinkle with gelatin. Let sit for 5 minutes to soften the gelatin; mix well. Set aside.
3. Stage
Stir together heavy cream, half and half, and lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar has dissolved completely. Heat mixture slowly until it just about to boil, about 15 minutes. Remove from heat.
4. Stage
Whisk gelatin mixture and vanilla extract into the cream mixture until well blended and gelatin is completely dissolved. Keep lightly whisking until the mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while the panna cotta is setting.
5. Stage
Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap and refrigerate until set, about 4 hours.
6. Stage
Run a knife around the inside edges of the ramekin to remove panna cotta from the ramekins. Carefully dip each ramekin into a bowl of hot water for a few seconds. Carefully invert onto serving plates, tap, and jiggle the ramekin a bit if needed for the panna cotta to come loose. Garnish with additional lemon zest and mint leaves, and serve with fresh blueberries.
