Josephine is getting awfully close to 2 months old and we hadn’t had anyone over for dinner since her birth. It’s not hard to wonder why. Babies take a lot of work and they are extremely unpredictable.
Last night we had a few friends over for a belated holiday dinner of sorts. It went as well as expected, our toddler ate really well and then proceeded to act like a toddler, and our 7 week old needed lots of us time. Nonetheless, it was nice to fill someone’s plate other than our immediate families. Ham with orange maple glaze, green beans almondine and roasted fingerling potatoes were on the menu. (posts to come!)
My good friend Jenn has a love of lemon, so lemon panna cotta was an easy choice for dessert. Panna cotta takes only a few minutes to prepare, and your guests who haven’t made it will think you are oh so advanced in your cooking knowledge. Just make sure you allow some time to for it to set so get started at least 5 hours before you’ll need them. Serve it with almost any fruit. I like it with blueberries.
Servings: Makes 6-7 servings depending on how high you fill your ramekins
1 envelope unflavored gelatin
2 cups heavy cream
1 1/3 cup half and half
1/3 cup honey
Grated lemon peel from two small lemons
6 8 oz ramekins or other individual serving dishes
Lightly spray the ramekins with neutral cooking oil and set aside.
Pour half and half into a small sauce pan. Add gelatin to the saucepan and wait 5 minutes to allow the gelatin to soften. Heat the half and half on low and whisk the gelatin until completely dissolved.
Turn off the heat and add the remaining ingredients. Whisk to combine and pour into ramekins or glasses and refrigerate 4-5 hours, or until gelatin sets.
Run a small knife around the molds, invert the panna cotta on dessert plates and serve with fresh fruit, a drizzle of honey and a shaving or two of lemon zest.