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Ingredients

¼ lemon 1 pint heavy cream ½ cup confectioners' sugar 1 cup milk 3 ½ teaspoons unflavored gelatin ¾ teaspoon vanilla extract 1 ½ cups sliced fresh strawberries 1 ½ cups fresh raspberries

Nutrition Info

277.6 calories carbohydrate: 16.4 g cholesterol: 84 mg fat: 22.9 g fiber: 2.4 g protein: 3.6 g saturatedFat: 14.1 g servingSize: - sodium: 37.6 mg sugar: 11.8 g transFat: : - unsaturatedFat: : -

Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
To serve, arrange strawberry slices and raspberries on top of each custard.

8 ramekins

This panna cotta is like a lemon cream custard. The lemon goes really well with raspberries and strawberries.