Lemon-Raspberry Panna Cotta
Panna cotta is one of those delightfully simple desserts that looks and tastes far more sophisticated than it really is. Paired with fresh lemon and raspberry, this might just be your favorite treat of the summer! Serves 8
2 cups heavy cream
1 cup whole milk
½ cup granulated sugar
3 (3-inch) lemon peel strips
1 (¼-ounce) envelope unflavored gelatin
2 tablespoons cold water
1 cup small fresh raspberries
Combine the cream, milk, sugar, and lemon peel strips in a medium saucepan; bring just to a simmer over medium-high, stirring occasionally to dissolve the sugar. Remove from the heat, and let steep for 10 minutes, stirring occasionally.
Meanwhile, sprinkle the gelatin over the cold water in a small saucepan; let stand for 2 minutes. Cook over low just until the gelatin dissolves, about 2 minutes. Remove from the heat.
Stir the gelatin mixture into the cream mixture. Remove and discard the lemon peel strips. Divide the mixture among 8 (6-ounce) ramekins or custard cups. Cover and chill until set, at least 8 hours.
Dip the ramekins into a bowl of very hot water for about 5 seconds; run a thin knife or offset spatula around the outside of the custards, and invert onto serving plates. Top with the raspberries.
Variation: for variety, you can make this as a simple vanilla panna cotta, going heavier with the vanilla extract or vanilla bean paste instead of the lemon. You could also take advantage of seasonal fruit, such as peaches or nectarines, and add a few slices to the side of the plate as a garnish.
Excerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Courtesy of Reminder Media, American Lifestyle