Incredibly delicate dessert with a pronounced flavor of mint and light notes of lemon.
|Cooking time 30 minutes||Number of servings 2|
Prepare the necessary ingredients.
Gelatin pour hot milk and carefully stir it to dissolve.
Mint wash, dry and break into sprigs.
With lemon remove the zest (I had a small lemon if the lemon is large - use the zest from half of a lemon).
Pour the cream into a saucepan, add sugar and on slow fire, bring to a boil.
Add the zest.
Allow to infuse for 15 minutes, covered.
Mint whisk with 1/2 the present of cream with an immersion blender.
The resulting mixture, add to the skillet with the cream, stir.
Now add the milk with gelatin and mix again.
Next, you need to wipe the resulting mass through a fine sieve.
Pour the mixture in molds, cover and send in the fridge for 3 hours.
The finished Panna cotta is served, garnished with mint leaves.