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      Mary Anne's Italian Lemon Panna Cotta With Strawberry Puree

      4 cups heavy cream

      1 cup sugar

      1 tablespoon plus 1 teaspoon unflavored gelatin powder

      2 tablespoons grated lemon zest

      1/2 lemon, juiced

      Strawberry Puree:

      1 pint fresh strawberries, reserve 6 for garnish

      1/2 cup sugar

      -In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with strawberry puree and top with a fresh strawberry. Serves 6.

      -For raspberry strawberryRemove leaves and stem. Wash and pat dry. In a food processor puree strawberries and sugar.

      Note: Blueberries or raspberries may be substituted for strawberries.

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