These creamy, delicate custards are super easy to make and great for a dinner party - you can chill and unmold them ahead of time, then top with fruit and drizzle with honey before serving. They're also tasty with juicy stone fruits like sliced peaches and nectarines.
Recipe courtesy of Food Network Kitchen
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Strawberry-Lemon Panna Cottas
Total:
4 hr 30 min
Prep:
20 min
Inactive:
4 hr 5 min
Cook:
5 min
Yield:
6 servings
Level:
Easy
Total:
4 hr 30 min
Prep:
20 min
Inactive:
4 hr 5 min
Cook:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Special equipment: Six 4-ounce glass bowls or ramekins

Put 1/4 cup cold water in a small bowl. Sprinkle the gelatin over the water, stir and let sit until the gelatin has softened, about 5 minutes.

Stir the half-and-half and sugar in a small saucepan over medium heat until the sugar melts and the half-and-half is hot and begins to steam. Stir in the softened gelatin, lemon zest, vanilla and a large pinch of salt. Make sure all the gelatin dissolves.

Divide the mixture evenly into 6 small glass bowls, and let cool for a few minutes. Wrap and refrigerate until chilled and set (the panna cottas will be jiggly), about 4 hours. (They can be made a day ahead and refrigerated.)

Fill a medium bowl with very hot water. Working with one panna cotta at a time, dip a bowl almost completely in the water, and hold it there for about 1 minute. Dry off the bowl, then invert it onto a small serving plate. Repeat with the remaining panna cottas. (They can be unmolded and inverted onto the serving plates up to 3 hours before serving.) Top each with a mound of strawberries, and drizzle with honey.

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