Swedish Cream aka Panna Cotta
1 envelope unflavored gelatin
1/2 c. water
1 quart heavy cream
3/4 c. sugar
1/4 c. fresh lemon juice
zest of 1 lemon
2 t. vanilla
pinch salt
Dissolve gelatin in water. Let stand 5 minutes. Heat cream and sugar in pan over medium heat until mixture reaches 160 degrees (about 5 minutes). Remove from heat and stir in lemon juice, zest, vanilla and salt. Heal gelatin mixture in microwave on high 10 to 15 seconds or until it's liquid. Stir into cream mixture. Pour into pan or individual custard cups and refrigerate overnight. Can top with jam, fresh berries or any other topping.
Submitted by Elinor
No comments:
Post a Comment