Lemon Panna Cotta with Blueberries
Description
Lemon panna cotta with blueberries is a creamy, tart, lightly sweet dessert. Serve it with sweet, fresh fruit to balance out the lemon's tartness.
Ingredients
•
cooking spray
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1/4 cup fresh lemon juice
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1 (1/4 ounce) envelope unflavored gelatin
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2 cups heavy whipping cream
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1 cup half-and-half
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2 teaspoons fresh lemon zest, plus more for garnish
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1/3 cup granulated sugar
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1/2 teaspoon vanilla extract
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6 leaves fresh mint
Directions
1
Lightly coat (or oil) six 6-ounce ramekins with cooking spray.
2
Pour lemon juice into a small bowl; sprinkle with gelatin. Let sit until gelatin softened, about 5 minutes; mix well. Set aside.
3
Combine heavy cream, half and half, and 2 teaspoons lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar completely dissolved; heat slowly until just about to boil, about 15 minutes. Remove from heat.
4
Whisk gelatin mixture and vanilla extract into cream mixture until well blended and gelatin is completely dissolved; continue to lightly whisk until mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while panna cotta is setting.
5
Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap; refrigerate until set, about 4 hours.
6
Run a knife around inside edges of ramekins. Carefully dip each ramekin into a bowl of hot water 3 to 5 seconds. Carefully invert onto serving plates, tap, and jiggle ramekins a bit, if needed, to release panna cotta onto plates.
7
Garnish with lemon zest and mint leaves; serve with fresh blueberries.