Panna Cotta al Limone from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness

Name: Panna Cotta al Limone from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
Ingredients: 200 milliliters (¾ cup plus 2 tablespoons) whole milk; 1½ gelatin sheets, soaked in cold water to cover until softened, or 4½ grams (1 teaspoon) unflavored powdered gelatin; 225 milliliters (1 scant cup) heavy cream; Zest of ¾ lemon, peeled off in strips (leaving behind as much of the white pith as possible); 50 grams (¼ cup) granulated sugar

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This traditional Italian dessert translates literally as “cooked cream,” although the mixture is not, in fact, cooked. Rather, warm sweetened milk is infused wi

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Ingredients

200 milliliters (¾ cup plus 2 tablespoons) whole milk
1½ gelatin sheets, soaked in cold water to cover until softened, or 4½ grams (1 teaspoon) unflavored powdered gelatin
225 milliliters (1 scant cup) heavy cream
Zest of ¾ lemon, peeled off in strips (leaving behind as much of the white pith as possible)
50 grams (¼ cup) granulated sugar