Lemon Panna Cotta

This panna cotta is simple to make and is sooo creamy and luscious. It's one of my favorites.

Panna Cotta is an Italian dessert meaning cooked cream.

Cream, sugar, lemon zest, gelatin and sour cream are combined into a silky, aromatic mixture that then gets poured into a mold and chilled. You can serve this panna cotta plain or with fruit.

Panna Cotta

1 envelope unflavored gelatin (I used Knox gelatin)
1/4 cup milk (whole, 2%, skim...)

2 cups heavy cream
1/2 cup sugar
zest from 2 small lemons
8 ounces sour cream
1/2 tsp vanilla extract
1/2 tsp lemon extract

vegetable spray for pan

Place gelatin and 1/4 cup milk in a small bowl, give a quick stir and allow to soften for 5 minutes.

In a medium sauce pan, heat cream, sugar and lemon zest over low heat until sugar has dissolved, about 3 minutes. The milk should just be warmed through. Whisk softened gelatin, sour cream and extracts into warmed milk until gelatin dissolves and mixture is smooth. Pour mixture into a 4-cup mold (I used a bundt pan) that has been sprayed with cooking spray or you can use six (4 oz) ramekins, also sprayed with cooking spray. 

Refrigerate for at least 4 hours or overnight to allow panna cotta to set. Dip bottom of mold into a bowl of hot water for 3 sections (you don't want to melt the panna cotta). Invert mold or ramekin onto a pretty platter. Decorate with fresh fruit if desired. You could also grate a little more lemon zest on top.

My Notes:
* Raspberry sauce drizzled over the top would be divine with this.

* If you omit the lemon zest and lemon extract (and up the vanilla to 1 1/2 teaspoons), you can serve this panna cotta with warm caramel sauce or chocolate sauce. 

* If you use decorative, clear glasses, you can just garnish the tops with fruit and you don't need to unmold the panna cotta.

Adapted from Marguerite Henderson