Ginger-Lemon Panna Cotta - This custard-based dessert is fancy enough for company, but so easy to make, you could have it any day! Get this dessert recipe from @itsyummi at itsyummi.com
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Ginger-Lemon Panna Cotta {No Bake Recipe}

Ginger-Lemon Panna Cotta - This custard-based dessert is fancy enough for company, but so easy to make, you could have it any day!
Course Dessert
Cuisine American, French
Prep Time 20 minutes
Cook Time 2 minutes
Chill Time 4 hours
Total Time 22 minutes
Servings 8 servings
Calories 370kcal

Ingredients

  • 1 cup whole milk
  • 2 3/4 teaspoons unflavored gelatin
  • 3 cups heavy cream
  • 1 teaspoon lemon extract
  • 1 lemon zested in strips or large pieces, without white pith
  • 1/8 teaspoon ground ginger
  • 1/4 cup freshly squeezed lemon juice (about 2 large lemons)
  • 1/3 cup pure cane sugar
  • 1/8 teaspoon kosher salt
  • crumbled ginger snap cookies for garnish

Instructions

  • Place eight 4-ounce ramekins onto a baking sheet and set aside.
  • Pour milk into a medium saucepan; sprinkle the gelatin evenly over surface of milk and let it sit for 10 minutes to hydrate the gelatin.
  • Meanwhile, make an ice bath in a large stainless steel bowl by adding a couple of trays of ice cubes into a large bowl. Pour 4 cups cold water over the ice.
  • Into another large bowl, add heavy cream, lemon extract, and lemon zest pieces; set aside.
  • Heat milk/gelatin mixture over high heat, stirring constantly for about 90 seconds, or until gelatin is dissolved and mixture registers 135 degrees F. on an instant-read cooking thermometer. Remove from heat, add sugar and salt, and stir until dissolved, about 1 minute.
  • Stirring constantly, slowly pour cream mixture into saucepan with milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently for about 10 minutes, or until mixture has thickened and registers 50 degrees on a cooking thermometer. Strain mixture into a large measuring cup or pitcher, stir in lemon juice, then distribute evenly into ramekins on the prepared baking sheet.
  • Cover baking sheet with plastic wrap, making sure that plastic does not touch the surface of the panna cotta; refrigerate until just set (still a little jiggly in the center), about 4 hours.
  • Before serving, sprinkle crumbled ginger snaps over each panna cotta.

Notes

Slightly adapted from Cook's Illustrated

Nutrition

Serving: 1panna cotta | Calories: 370kcal | Carbohydrates: 14g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 87mg | Potassium: 133mg | Sugar: 10g | Vitamin A: 1360IU | Vitamin C: 10.6mg | Calcium: 96mg | Iron: 0.1mg