370 minutes
A luscious, creamy dessert with velvety texture and subtle vanilla and lemon notes.
Almond Oil
to brush
0.25 fluid ounces
Gelatin
0 package
cups
cups
0 oz
0.25 strips
Vanilla Bean, Split lengthwise
each
1. Prepare Ramekins
Begin by lightly brushing your ramekins with almond oil or vegetable oil. This will make it easier to unmold the panna cotta later, ensuring a smooth release.
2. Soften Gelatin
In a small bowl, sprinkle the gelatin over 3 tablespoons of water. Let it sit until the gelatin has softened.
3. Heat Cream Mixture
In a heavy saucepan, combine the heavy cream, milk, sugar, lemon zest, and half a vanilla bean that you've split lengthwise. Warm the mixture over medium heat, stirring occasionally, until just before it reaches a simmer.
4. Dissolve Gelatin
Take one cup of the hot cream mixture and pour it into the bowl with the softened gelatin. Stir until the gelatin is completely dissolved.
5. Combine and Cool
Allow the cream-gelatin mixture to cool to about 110°F. Remove the vanilla bean, scrape the seeds into the cream mixture, and stir gently to incorporate.
6. Pour and Chill
Pour the cream mixture into your prepared ramekins, dividing it evenly. Place them in the refrigerator and let them chill for at least 6 hours, or until set.
7. Unmold and Serve
When ready to serve, run a small knife around the edge of each panna cotta and gently invert them onto serving plates.
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