Tangy Lemon Vanilla Panna Cotta with Fresh Berries

Tangy Lemon Vanilla Panna Cotta with Fresh Berries

3 Tbsp. Cold Water

1 ½ tsp. Plain Gelatin

¾ Cup Heavy Cream

2 tsp. Lemon Zest

¼ Vanilla Bean -split, seeds scraped into the cream

½ Cup Sugar

1 ¼ Cups Buttermilk

2 Cups Mixed Fresh Berries

½ Cup Sugar

1 Tbsp. Lemon Juice

· Place the cold water in a small bowl and sprinkle gelatin evenly over the surface. Allow to soften 5 minutes. Have four four ounce ramekins or custard cups ready to mold the dessert.

· Heat the heavy cream, lemon zest, vanilla bean seeds and sugar until simmering. Let steep 15 minutes to allow the flavor of the vanilla bean and lemon infuse into the cream. Dissolve the softened gelatin into the hot cream and whisk until smooth. Strain the mixture to remove the lemon peel and stir in the buttermilk. Divide the mixture into the four ramekins and place in the refrigerator for at least four hours to set up.

· Gently toss the berries with the second measure of sugar and lemon juice. Reserve to serve with the dessert.

· To serve, un mold or serve directly in the ramekin with the fresh berries and a crisp cookie.

Serves Four

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