Lemon Panacotta with Macerated Strawberries
- Kid-friendly
- Gluten free
- Easy recipes
Ingredients
- 1 pkg unflavoured gelatin
- 1-1/4 cups (300 mL) whipping cream
- 1/2 cup (125 mL) granulated sugar
- 4 tsp (20 mL) finely grated lemon rind
- 1 tbsp (15 mL) vanilla
- 1-1/4 cups (300 mL) buttermilk
- Macerated Strawberries:
- 2 cups (500 mL) sliced strawberry
- 2 tbsp (30 mL) granulated sugar
- 2 tbsp (30 mL) lemon juice
Preparation
In saucepan, sprinkle gelatin over 2 tbsp (30 mL) of the cream; let stand for 5 minutes. Heat over medium-low heat, stirring, until gelatin is dissolved.
In separate saucepan over medium heat, heat remaining cream, sugar, lemon rind and vanilla until steaming; remove from heat. Stir in gelatin mixture and buttermilk. Pour mixture into eight 6-oz (175 mL) ramekins. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Macerated Strawberries: In bowl, stir together strawberries, sugar and lemon juice; let stand until strawberries have released liquid, about 15 minutes. Run knife around edge of ramekins; carefully turn out onto dessert plates. Drizzle strawberries and syrup around panacotta.
Makes 8 servings.
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