I love the idea of Panna Cotta because it’s Italian and seems fancy but in actuality couldn’t be easier to make. I like serving them in the ramekins because storage is easier and then you can’t see the jiggly nature quite as much. Panna cotta is such an interesting dessert because it’s a real cross between so many things we are more familiar with. It’s firmer than pudding but just as creamy. It holds its shape like jello but since it’s creamy, it’s quite different. If I were to choose one and only one word I would choose “luscious”. With the hint of lemon and a bright strawberry sauce on top, it’s a fun little dessert. Lemon Panna Cotta with Strawberry Sauce
Makes 6-8 depending on size of ramekin
1 envelope plain gelatin
2 tbsp. cold water
2 c. heavy cream
1 c. half and half
1/3 c. sugar
1/4 tsp. table salt
1 1/2 tsp. vanilla
zest of 1 lemon
Topping
2 c. frozen strawberries
2 tbsp. sugar
1 tsp. cornstarch
2 tbsp. water
- In a small glass bowl dissolve gelatin in water. Microwave 10 seconds and stir – continue a second time if needed for gelatin to completely dissolve. Set aside.
- In medium sauce pan heat cream, half and half, sugar and salt over medium high heat. Whisk occasionally. When mixture boils remove from heat and add gelatin mixture, vanilla and lemon zest. Whisk to combine. Pour mixture into ramekins, let cool about 30 minutes, cover with plastic and place in the fridge.
- Chill at least four hours or up to several days.
- To make topping, thaw strawberries in microwave. Place in small saucepan with sugar and heat over medium high heat. Mash with potato masher. Combine cornstarch and water in a small bowl and add to strawberries. Whisk and heat until thickened. Press strawberry mixture through mesh sieve. Divide between ramekins.
