“To keep flavors balanced, be sure to lightly pack the mint into the measuring spoon. The key to adding flavor to the panna cotta is to combine the flavoring to the cream and heat until the mixture is warm, then strain out the bits. this will prevent altering the texture of the cream.”
4 cups

Ingredients Nutrition

  • 1 14 cups whipping cream, heavy
  • 1 cup half-and-half, divided
  • 1 12 teaspoons mint, fresh, chopped
  • 12 medium lemon
  • 2 12 teaspoons gelatin, unflavored
  • 13 cup sugar


  1. Place heavy cream, 3/4 cup of the half-and-half, and mint in a medium sauce pan.
  2. With a vegetable peeler or thin knife, remove lemon peel (avoiding the pith); add to cream.
  3. Cook over medium heat 3-4 minutesor until small bubbles form around the edge of the pan, stirring occasionally. Do not boil.
  4. Cover, remove from heat. Let stand 20 minutes.
  5. Lightly spray four 6oz. custard cups/ramekins; place on baking sheet.
  6. Place remaining 1/4 cup half-and-half into a heatproof bowl.
  7. Stir in gelatin; let stand 2-3 minutes or until softened.
  8. Place bowl in a small skillet of simmering water; stir until gelatin is dissolved.
  9. Strain cream into a medium bowl; discard mint and lemon peel.
  10. Return mixture to saucepan.
  11. Stir in 1/3 cup sugar.
  12. Cook over medium heat for 1-2 minutes until the sugar dissolves; stirring constantly. Do not let boil.
  13. Remove from heat.
  14. Stir in gelatin mixture.
  15. Pour mixture into same medium powl; place over a large bowl of iced water. Cool, stirring constatnly, 6-8 minutes or until slightly thickened.
  16. Pour into ramekins.
  17. Cover and refrigerate 2 hours or overnight.
  18. To serve: Run a thin blade around the edges to loosen panna cotta from the cup/ramekin; invert onto a serving plate. Garnish with sugared mint leaves.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a