LEMON PANNA COTTA — Aubree Holmes

Updated at: Thu, 17 Aug 2023 00:00:00 GMT

Step 1

Whisk together the coconut milk in a medium bowl. Pour the whisked milk into a measuring cup. Pour ¼ cup of the whisked coconut milk back into the same bowl and whisk in the gelatin powder. Set aside to let the gelatin bloom.

Step 2

In a saucepan set over medium high heat, pour in the remaining 1 ¼ cups coconut milk, maple syrup, vanilla extract and salt. Bring to a simmer, whisking occasionally. Once the coconut milk mixture is foamy, turn off the heat. Whisk in the lemon zest and juice. Pour the coconut milk mixture through a fine mesh sieve into the bowl of bloomed gelatin, whisking until combined. Evenly divide the panna cotta mixture into 2 large or 4 small, greased ramekins. Refrigerate until the panna cotta have set and jiggle when shaken but are no longer liquid, about 3 hours.

Step 3

Serve the panna cotta in the ramekins or invert them on a serving plate using the following method. Place each ramekin in a bowl of hot water for about 30 seconds and use a butter knife to loosen the edges of the panna cotta. Place a serving plate on top of the ramekin and flip them over to release the panna cotta onto the plate. Serve with a bit of fresh thyme or basil, or place in the refrigerator covered for up to 3 days. The longer these sit in the refrigerator, the firmer they will become.

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