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
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.