lemon panna cotta

1 envelope unflavored gelatin
1/2 cup water
1 quart heavy cream
3/4 cup sugar
1/4 cup fresh lemon juice
Zest of one lemon
2 tsp vanilla extract
pinch salt

candied peel:
3 lemons
1 cup sugar plus 2 tblsp
1 cup water
Mint, raspberries for garnish

1. Dissolve gelatin in 1/2 cup water. Let stand 5 minutes.
2. Heat heavy cream and sugar in a small saucepan over medium heat until mixture reaches 160 degrees, about 5 minutes.
3. Remove from heat. Stir in lemon juice, zest, vanilla and salt. Heat gelatin mixture in microwave oven on high 10 to 15 seconds or until it is liquid. Stir into cream mixture. Divide among 8 small custard cups or coffee cups. Refrigerate overnight.
4. Candied Peel: Peel lemons; do not remove any of the white pith. Cut peel into small strips. heat 1 cup of the sugar, water and lemon peel in a small saucepan for 5 to 7 minutes until peel is tender. Drain and spread peel on a plate in one layer, sprinkle with remaining 2 tablespoons of sugar. let dry for 1 hour.
5. Serve panna cotta topped with Candied Peel, mint and raspberries, if desired.


I made this and loved it! I did leave out the lemon zest and didn't do the topping. I made it in the morning and had it at night. Seemed to be in the fridge long enough. My daughter loves this too. But what's not to love right? heavy cream and sugar! Yumm!! I think I will make this again when I have company and do it right. The fresh lemon juice was just right, I don't like lemon but this is great. Also it makes a lot, but in this instance perfect because I can share one with my daughter every night for a week! I highly recommend this delicious dessert. But if you are on a diet it's not for you. It has 480 calories per serving and 48 g fat!

In Family Circle 2005