Lactalis Culinary

METHOD

1. Place ¼ cup cold water in a small bowl, sprinkle gelatin over it, and allow to soak for five minutes. 

2. Combine milk, sugar, vanilla seeds, and vanilla bean halves in a large saucepan, stirring over medium high heat until sugar is dissolved, and then bring to a gentle boil. Remove from heat and let cool for a couple of minutes. 

3. Stir gelatin mixture into the sweetened milk until dissolved. Stir in cream, and remove vanilla bean pieces. Continue to cool to room temperature, and stir in softened Mascarpone. Then, refrigerate for 30 minutes until panna cotta mixture begin to thicken.

4. Pour the thickened panna cotta mixture into three 6-oz ramekins. Refrigerate for a minimum of 2 hours. If chilling overnight, be sure to cover with plastic wrap.

5. To serve, take out ramekins from refrigerator. Gently immerse each ramekin into a bowl of tepid water to just below the rim for a few seconds to loosen, being careful not to splash water onto the panna cotta. Place a dessert plate upside down on the top of the ramekin, and turn both over to release the panna cotta. This process may need repeating a few times. Garnish with mint and candied lemon, and serve immediately.