Lemon Panna Cotta
Reduced recipe from Women’s Weekly The Junior Chef
1 bottle Bulla Thickened Cream
Caster Sugar ¼ cup n 1 tablespoon.
1 lemon – grate about half rind and 1 tablespoon lemon juice
Vanilla extract ½ teaspoon
Gelatin 1.5 teaspoon
Pour about 300gm thickened cream into small saucepan n add 1/4 cup n 1 tbsp caster sugar n 1/2 teaspoon vanilla.
Heat on low heat and stir with wooden spoon till sugar melt.
Sprinkle 1.5 teaspoon gelatin over the cream n stir till gelatin dissolve.
Pour the cream through a sieve into a heatproof jug or another pot.
Stir in 1/2 teaspoon grated lemon rind n 1 tablespoon lemon juice.
Cool the mixture.
Pour into cups .