Lemon Mint Panna Cotta Recipes

Steps:

• Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
• Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
• Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
• Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
• Garnish with remaining lemon zest before serving.

Steps:

• Put cream, one cup milk, vanilla bean halves and seeds, and lemon zest in a medium saucepan. Simmer for 5 minutes, stirring often. Remove from heat, and allow to steep for 20 to 30 minutes.
• Strain lemon mixture through a fine-mesh strainer, and return to saucepan. Add sugar. Bring just to a boil over medium heat. Lower heat, and cook 2 minutes, stirring constantly, until sugar dissolves.
• If using sheet gelatin, snap sheets in half, and place in a bowl of ice water for 5 minutes. Gently heat remaining 1/4 cup milk in a small pan. Squeeze moisture out of gelatin, and stir into warm milk one sheet at a time, until gelatin is thoroughly dissolved. If using granules, sprinkle on top of the 1/4 cup milk in a small skillet, and let stand for 2 minutes. Gently heat, stirring constantly for 2 minutes, until gelatin dissolves.
• Stir gelatin into hot lemon cream. Place saucepan in a bowl of ice water, and stir constantly for 5 minutes, to make sure gelatin is evenly distributed.
• Pour mixture into shallow bowls, ramekins or custard cups. Refrigerate, uncovered, until just firm, about 2 to 3 hours. Best served within 24 hours.

Steps:

• Place heavy cream, 3/4 cup of the half-and-half, and mint in a medium sauce pan.
• With a vegetable peeler or thin knife, remove lemon peel (avoiding the pith); add to cream.
• Cook over medium heat 3-4 minutesor until small bubbles form around the edge of the pan, stirring occasionally. Do not boil.
• Cover, remove from heat. Let stand 20 minutes.
• Lightly spray four 6oz. custard cups/ramekins; place on baking sheet.
• Place remaining 1/4 cup half-and-half into a heatproof bowl.
• Stir in gelatin; let stand 2-3 minutes or until softened.
• Place bowl in a small skillet of simmering water; stir until gelatin is dissolved.
• Strain cream into a medium bowl; discard mint and lemon peel.
• Return mixture to saucepan.
• Stir in 1/3 cup sugar.
• Cook over medium heat for 1-2 minutes until the sugar dissolves; stirring constantly. Do not let boil.
• Remove from heat.
• Stir in gelatin mixture.
• Pour mixture into same medium powl; place over a large bowl of iced water. Cool, stirring constatnly, 6-8 minutes or until slightly thickened.
• Pour into ramekins.
• Cover and refrigerate 2 hours or overnight.
• 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.

Steps:

• For the panna cotta:.
• Dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes.
• Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zest and honey (keep the lemon juice for the caramel). Slowly bring to a boil. Add the gelatin and continue cooking until it's completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes.
• Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours.
• For the caramel:.
• Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice, and cream. Turn off the heat, and let it sit for 2 minutes.
• For serving:.
• Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.

Steps:

• To make the sauce: Blanch the lemon verbena leaves in a quart of rapidly boiling water just until they wilt and turn bright green. Wring all the water out of the leaves and pile them in a blender with the corn syrup. Purée the mixture, let it stand at room temperature for several hours or overnight, then strain it. Discard the solids and chill the sauce in the refrigerator.
• To make the jelly: Soften the gelatin in the water in a small saucepan, then warm the mixture over low heat until the gelatin is dissolved. Stir in the sugar, lemon juice and verbena sauce and distribute the mixture evenly between six 4-ounce flexible molds or ramekins, and chill the molds until the jelly is set, about 30 minutes.
• To make the panna cotta: Stir the milk, cream and sugar in a small saucepan over medium heat until the mixture comes to a gentle boil, then stir in the lemon verbena leaves and remove the pan from the stove. Allow the mixture to cool to room temperature.
• Meanwhile, soften the gelatin in the cold buttermilk. When the lemon verbena mixture has cooled, strain the liquid and discard the leaves. Reheat the strained milk mixture with the buttermilk and gelatin until the gelatin is completely dissolved. Let the mixture cool to room temperature then distribute it evenly between the molds with the jelly.
• To serve: Dip each mold or ramekin in hot water and run a knife around the inside of the mold to loosen the panna cotta, turn the panna cotta out onto plates, jelly side up. Spoon about two tablespoons of Lemon Verbena Sauce around the base of each serving, then garnish with lemon verbena leaves.

Steps:

• Oil four 5 oz. ramekins.
• Pour ¼ cup cream into a small heatproof bowl, sprinkle gelatin over the cream; let stand 10 minutes, or until softened.
• Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
• Meanwhile, bring the remaining 1 ½ cups cream, the sugar, zest, and salt to a boil over medium heat in a saucepan.
• Decrease heat to low and cook, at a bare simmer, stirring frequently, for 5 minutes.
• Remove pan from heat, add the gelatin mixture and the lemon juice, and stir until smooth.
• Pour through a fine strainer into a 4-cup glass measure.
• Divide the cream mixture evenly among the ramekins; let cool to room temperature.
• Refrigerate, loosely covered, for at least 3 hours or up to 1 day, until set and thoroughly chilled.
• To serve, dip the ramekins, one at a time, into a bowl of hot water for about 5 seconds and run a table knife around the edges.
• Invert the panna cotta onto 4 chilled dessert plates and serve immediately.