Lemon Panna Cotta Pots - cooking recipe

Ingredients

4 cups heavy cream
3/4 cup sugar
1/2 tsp vanilla extract
1 tbsp unflavored gelatin
1 tsp finely grated lemon peel
2 tbsp lemon juice

Preparation

Pour cream into a medium saucepan; add the sugar and vanilla extract. Cook and stir on low speed until warm. Sprinkle the gelatin over the cream mixture; stir until dissolved. Do not boil.
Pour the cream mixture through a fine sieve into a large bowl. Stir in the lemon peel and juice. Cool.
Pour the mixture into eight 2/3-cup teacups or serving dishes. Place on a tray and cover with plastic wrap.
Refrigerate for 4 hours or overnight. Serve the lemon panna cotta in the teacups.