Honey-Lemon Pistachio Panna Cotta Recipe

Name: Honey-Lemon Pistachio Panna Cotta
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 1/4 cups (550 mL) Lactantia® 18% Table Cream, divided; 1/4 cup (60 mL) honey; 2 tbsp (30 mL) granulated sugar; 3 strips lemon zest (about 2-inch/5 cm strips); 1 tsp (5 mL) vanilla extract; 1 tbsp (15 mL) unflavoured gelatin powder; 1/2 cup (125 mL) chopped pistachios; 2 tsp (10 mL) grated lemon zest

Ingredients

2 1/4 cups (550 mL) Lactantia® 18% Table Cream, divided
1/4 cup (60 mL) honey
2 tbsp (30 mL) granulated sugar
3 strips lemon zest (about 2-inch/5 cm strips)
1 tsp (5 mL) vanilla extract
1 tbsp (15 mL) unflavoured gelatin powder
1/2 cup (125 mL) chopped pistachios
2 tsp (10 mL) grated lemon zest

	PREP TIME 10m	COOK TIME 1h5m	TOTAL TIME 1h15m
YIELD 4 servings

Instructions

In saucepan, combine 2 cups (500 mL) cream, honey, sugar, lemon zest and vanilla; cook over medium heat for 3 to 5 minutes or until mixture starts to simmer around edge of pan.
Remove from heat.
Meanwhile, sprinkle gelatin over remaining cream; let stand for about 5 minutes or until gelatin has softened.
Stir gelatin mixture into cream and honey mixture; whisk until gelatin is dissolved.
Strain through fine-meshed strainer.
Divide mixture among four (6 oz/175 mL) ramekins, bowls or cups.
Cover with plastic wrap and refrigerate for about 6 hours or until set.
Serve panna cotta in ramekins or turn out onto serving dishes.
Garnish with pistachios and lemon zest.