A deliciously fresh prepare ahead dessert that is sure to wow your guests. The refreshing lemon cream is just set so the panna cotta has a wonderful wobble. Served with fresh blueberries this Lemon Panna Cotta is an easy yet impressive summer dessert.
1packet unflavoured gelatin powder(0.25 oz packet - about 2 ½ tsp)
½teaspoonlemon extract
½teaspoonvanilla extract
1teaspoonflavourless oil
To Serve
1lemon
1punnet of blueberries6oz/250g
Instructions
Pour the cream and sugar into a heavy based saucepan. Add the zest of the lemon and heat until almost simmering.
Remove from the heat and leave it to steep for at 20 minutes.
Whilst the cream is steeping pour the milk in a small bowl and sprinkle the gelatin over evenly over the top. Set aside until the cream has finished steeping.
Place the pan of cream over a medium heat and heat it back up to almost simmering.
Remove from the heat and stir in the milk and gelatin mixture. Continue to stir until the gelatin has dissolved.
Stir in the lemon and vanilla extracts.
use a pastry brush to lightly oil your moulds then carefully pour the mixture into the moulds.
Refrigerate for at least 6 hours until set.
To serve.
Use a knife to ease the panna cotta away from the edge of the mould, upturn a plate onto the mould then tip the plate and mould right side up and gently easy the panna cotta out.
Garnish with fresh blueberries and a grating of fresh lemon zest.