Strawberry-Lemon Panna Cottas
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 146
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 13
- Dietary Fiber
- 0
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 30
- Sodium
- 239
- Total: 4 hr 30 min (includes resting and chilling times)
- Active: 25 min
Ingredients
One 1/4-ounce packet unflavored powdered gelatin
2 cups half-and-half
1/4 cup sugar
1/2 teaspoon lemon zest
1/2 teaspoon pure vanilla extract
Kosher salt
4 large strawberries, diced into small pieces
Honey, for drizzling
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.