Something about summer calls for light, refreshing desserts. We instantly thought of citrusy and cool, and dreamed up this Lemon Panna Cotta. Easy to make and even easier to eat, it’s the perfect treat for those hot days. Whip it up at your next dinner party and you’ll have guests begging for your secret recipe!
- 2-3 tbsp blueberries
- 1 batch Blueberry Coulis
- 1 lemon, zested in wide strips
- mint leaves
- large sieve
- 8-10 ramekins, depending on size
- Bloom gelatin in the lemon juice and set aside.
- In a saucepan heat the milk, cream, sugar, and Vanilla Madagascar Bourbon to a simmer.
- Add bloomed gelatin to warm milk and whisk until completely dissolved.
- Whisk in crème fraiche to combine fully and than add Lemon Extract.
- Strain through a fine mesh sieve and cool until it is warm, stirring occasionally.
- Pour into ramekins and chill at least 5 hours or overnight.
- 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.