Lemon Panna Cotta with Candied Lemon Peel
 
Prep time
Cook time
Total time
 
Impress your friends and family with this simple dessert!
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 2
Ingredients
  • 1 cup heavy cream
  • 1 lemon, zested
  • ¼ cup granulated sugar
  • 1.5 tsp powdered gelatin
  • ¼ cup milk
  • .
  • Candied Lemon Peels:
  • 3 lemons
  • 2 cups granulated sugar + more for dusting
  • 2 cups water
Instructions
  1. In a small saucepan combine heavy cream, sugar and lemon zest. Bring to a boil and then remove from heat.
  2. Sprinkle in the powdered gelatin. When adding the gelatin, sprinkle it from a good height so that it spreads evenly oven the cream and doesn't clump into a big ball.
  3. Stir well until all the gelatin is dissolved- there should be no beads dotting the back of the spoon.
  4. Pour through a fine mesh strainer to remove any clumps and lemon zest pieces.
  5. Stir in milk and then pour mixture into individual ramekins or small bowls. Gently place them in the fridge to set for at least an hour, up to 24 hours.
  6. For the candied lemon peels: Using a vegetable peeler, peel the outer rind off the three lemons and then julienne each peel.
  7. In a small saucepan bring the water and sugar to a boil, add the lemon peels and simmer on low heat for 20 minutes.
  8. Preheat oven to 220 degrees.
  9. Strain lemon peels and separate on a baking sheet lined with parchment paper. Sprinkle the peels with sugar so they are lightly coated and separated.
  10. Bake for 20-25 minutes until the peels are crunchy but not browned. Let cool and then break apart.
Recipe by Port and Fin at https://portandfin.com/lemon-panna-cotta-with-candied-lemon-peel/