Lemon-Mint Panna Cotta - cooking recipe

Ingredients

1 1/4 cups whipping cream, heavy
1 cup half-and-half, divided
1 1/2 teaspoons mint, fresh, chopped
1/2 medium lemon
2 1/2 teaspoons gelatin, unflavored
1/3 cup sugar

Preparation

Place heavy cream, 3/4 cup of the half-and-half, and mint in a medium sauce pan.
With a vegetable peeler or thin knife, remove lemon peel (avoiding the pith); add to cream.
Cook over medium heat 3-4 minutesor until small bubbles form around the edge of the pan, stirring occasionally. Do not boil.
Cover, remove from heat. Let stand 20 minutes.
Lightly spray four 6oz. custard cups/ramekins; place on baking sheet.
Place remaining 1/4 cup half-and-half into a heatproof bowl.
Stir in gelatin; let stand 2-3 minutes or until softened.
Place bowl in a small skillet of simmering water; stir until gelatin is dissolved.
Strain cream into a medium bowl; discard mint and lemon peel.
Return mixture to saucepan.
Stir in 1/3 cup sugar.
Cook over medium heat for 1-2 minutes until the sugar dissolves; stirring constantly. Do not let boil.
Remove from heat.
Stir in gelatin mixture.
Pour mixture into same medium powl; place over a large bowl of iced water. Cool, stirring constatnly, 6-8 minutes or until slightly thickened.
Pour into ramekins.
Cover and refrigerate 2 hours or overnight.
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.