Lemon Panna Cotta

Ingredients

• 2 tsp gelatin
• 4 tbsp fresh lemon juice
• 1 cup milk
• 1 cup cream
• ½ cup sugar
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 1 cup crème fraiche
• 1 tsp Amoretti® Lemon Extract W.S.

• 2-3 tbsp blueberries
• 1 batch Blueberry Coulis
• 1 lemon, zested in wide strips
• mint leaves

• large sieve
• 8-10 ramekins, depending on size

Directions

1. Bloom gelatin in the lemon juice and set aside.
2. In a saucepan heat the milk, cream, sugar, and Vanilla Madagascar Bourbon to a simmer.
3. Add bloomed gelatin to warm milk and whisk until completely dissolved.
4. Whisk in crème fraiche to combine fully and than add Lemon Extract.
5. Strain through a fine mesh sieve and cool until it is warm, stirring occasionally.
6. Pour into ramekins and chill at least 5 hours or overnight.
7. Garnish as desired before serving.

• The panna cotta can be served un-molded on a plate by running a knife around the edges then inverting the ramekin onto a plate and heating slightly with a torch, or by placing the ramekin in a bowl of hot water briefly to release the panna cotta.
• Spoon or pour a small amount of Blueberry Coulis over the panna cotta or alongside it on the plate.
• Garnish with fresh blueberries, lemon slices, a mint leaf, or a combination.