I’ve shared a few desserts in the panna cotta/pot de crème spectrum. Of the two, panna cotta is simplest, with just cream, milk, gelatin, and sugar. And here, lots of lemon zest and vanilla bean.
To make panna cotta, you need only bloom the gelatin and then gently heat the milk to dissolve. Add sugar and whatever additions – citrus zest, vanilla bean, black pepper, herbs – and let them steep a bit. Fold in the cream, strain into ramekins, and chill. That’s it!
I know there’s something daunting about gelatin, but it’s actually very simple. The blooming process – letting the gelatin hydrate for a minute in the milk mixture – ensures it blends effortlessly when heated.
Lemon Panna Cotta
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