Lemon Panna Cotta

 

Lemon Panna Cotta

Reduced recipe from Women’s Weekly The Junior Chef

Ingredients

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

Method :

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 .

Chill till harden for a few hours. Serve with berries.