Olive Oil and Lemon Pannacotta
Serves 630 mins prep40 mins cook
Classic Italian panna cotta is an easy make-ahead dessert that will impress everyone at your table. This olive oil-infused panna cotta is light silky-smooth, made with cream, tangy buttermilk and scented with lemon and vanilla bean.
0 servings
What you need
Instructions
1 Put the gelatin in a small dish and pour the water over. Stir to dissolve. 2 Whisk the olive oil into the buttermilk. 3 Combine the heavy cream, sugar, vanilla bean and scraped seeds, lemon zest and salt in a saucepan. Place over medium-high heat and whisk to dissolve sugar. Heat just until bubbles start to form on the edge of the pan. 4 Remove the pan from the heat and stir in the gelatin until it dissolves. Add the buttermilk mixture and stir to blend. Pour through a mesh strainer into a container with a pour spout, such as a liquid measuring cup. 5 Pour into 6 custard cups or ramekins with 1/2-cup capacity. Cover and refrigerate until set, at least 4 hours. 6 To serve, dip the bottom of each cup into warm water and loosen the sides with the edge of a dull knife or small offset spatula. Invert over a serving plate, wiggling the cup until the panna cotta releases. 7 Sprinkle the tops of the panna cottas with lemon zest and drizzle with olive oil.View original recipe