Lemon Panna Cotta

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Lemon Panna Cotta

Yields 8

1 c milk

1 c cream

1/2 c sugar

1/2 vanilla bean, scraped

2 T lemon peel

Simmer all ingredients to combine (including vanilla bean pod), then let stand covered

for 30 mins (or cool down and infuse overnight in a covered container).

Take out vanilla bean pod and lemon peel. Place mixture in bowl and sprinkle 2 t

gelatin over it; let bloom for 5-10 mins. Heat gently to dissolve and whisk. Whisk in:

5 T lemon juice

1 c creme fraiche or sour cream

Pour mixture into greased parfait glasses or ramekins.

Chill for 30 mins, until firm.