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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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