Lemon-mint Panna Cotta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups whipping cream, heavy
• 1 cup half-and-half, divided
• 1 1/2 teaspoons mint, fresh, chopped
• 1/2 medium lemon
• 2 1/2 teaspoons gelatin, unflavored
• 1/3 cup sugar

Recipe

• 1 place heavy cream, 3/4 cup of the half-and-half, and mint in a medium sauce pan.
• 2 with a vegetable peeler or thin knife, remove lemon peel (avoiding the pith); add to cream.
• 3 cook over medium heat 3-4 minutesor until small bubbles form around the edge of the pan, stirring occasionally. do not boil.
• 4 cover, remove from heat. let stand 20 minutes.
• 5 lightly spray four 6oz. custard cups/ramekins; place on baking sheet.
• 6 place remaining 1/4 cup half-and-half into a heatproof bowl.
• 7 stir in gelatin; let stand 2-3 minutes or until softened.
• 8 place bowl in a small skillet of simmering water; stir until gelatin is dissolved.
• 9 strain cream into a medium bowl; discard mint and lemon peel.
• 10 return mixture to saucepan.
• 11 stir in 1/3 cup sugar.
• 12 cook over medium heat for 1-2 minutes until the sugar dissolves; stirring constantly. do not let boil.
• 13 remove from heat.
• 14 stir in gelatin mixture.
• 15 pour mixture into same medium powl; place over a large bowl of iced water. cool, stirring constatnly, 6-8 minutes or until slightly thickened.
• 16 pour into ramekins.
• 17 cover and refrigerate 2 hours or overnight.
• 18 to serve: run a thin blade around the edges to loosen panna cotta from the cup/ramekin; invert onto a serving plate. garnish with sugared mint leaves.