Lemon Panna Cotta

Name: Lemon Panna Cotta
Yield: Serves 8
Cuisine: Italian
Ingredients: 1 cup, whole milk; 2 3/4 teaspoons, gelatin; 3 cups, heavy cream; 2 inch piece, vanilla bean, slit lengthwise with paring knife (or substitute 2 teaspoons extract); 4 pieces, lemon zest (about 2 inches long by 1/2 inch wide), cut into julienne strips; 1/4 cup, fresh lemon juice from 2 medium lemons; 6 tablespoons, granulated sugar; Pinch, table salt

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Appears in Cook's Illustrated March/April 2006

Desserts or Baked Goods

Italian

Fruit Desserts

What makes this simple chilled Italian cream great? Balanced proportions, sound technique, and a light hand with the gelatin.

SERVES8

TIME45 minutes, plus 4 hours chilling

WHY THIS RECIPE WORKS

Our mission in developing a panna cotta recipe was to find the correct proportions for the simple ingredients and the most effective way to deal with the gelatin that thickens the dessert. Because cream gave the panna cotta a rich mouthfeel...

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