Frozen Lemon Panna Cotta

Tools used: Perforated Baking Sheet, Tray of Choice, Le Petit Grater, Citrus Press, Stainless Mixing Bowl, Heat Resistant Spatula, Mini Whisk

Ingredients

• 2 Tbsp freshly squeezed lemon juice

• 1 pkg (.25 oz) powdered gelatin (like Knox)

• 3 cups heavy cream

• 1/2 cup white sugar

• 2 1/2 Tbsp fresh lemon zest, divided

• 1 Tbsp orange liquor (such as Grand Mariner), optional

• Fresh raspberries and mint leaves for garnish

Directions

• Place Fluted Tray, Square Savarin Tray, or other Flexipan on a Perforated Baking Sheet.

• Place lemon juice in a small bowl, and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.

• Combine heavy cream, sugar and 2 tablespoons lemon zest in a saucepan over medium-low heat and stir in orange liquor, if using.

• Use a fine mesh sieve to strain the cream mixture into the Stainless Mixing Bowl. Divide evenly among Square Savarin, Fluted Tray or other shapes. Free for 4 hours. Can be made ahead of time, covered with Medium Bonmat to preserve flavors.

• 15 minutes before serving, unmold onto a separate plate and garnish with remaining lemon zest, fresh raspberries and a sprig of mint.

* For a dairy-free dessert, try a milk alternative like full-fat coconut milk or oat milk.

* This dessert recipe is very refreshing and easy to whip up. I made this for a cooking class and we actually had this first instead of waiting until the end of the class. (it was a recipe I will make again, and it was a hit with the class). It's refreshing and perfect for hot summer days, I did use the orange liquor, and I highly recommend using it. It can be an elegant dessert for a special dinner, or anytime.