• 2 cups whipping cream
  • ½ cup Sugar
  • 2 teaspoons lemon zest
  • ½ vanilla bean, split lengthwise, seeds scooped out or
  • 1 teaspoon vanilla extract
  • 1 envelope plain gelatin
  • ½ cup cold water
  • 4 tablespoons raspberry jam
  • In a medium saucepan, combine whipping cream, sugar, zest and vanilla bean seeds or extract. Cook on medium heat to just when it begins to boil. Watch carefully to make sure it doesn’t scorch. Meanwhile, sprinkle the gelatin into the water and let sit for 3-5 minutes. Strain the cream mixture through a fine meshed sieve and then pour into a bowl. Stir in the gelatin mixture. Pour into four ramekins or small custard cups and refrigerate for 4 or 5 hours.

    To serve, fill a small bowl with boiling water. Using a knife, loosen the sides of the ramekins and set in the boiling water for a few seconds. Then invert on a dish to unmold. Heat the jam in the microwave for a few seconds until it looks pourable and drizzle some over each panna cotta. Be sure to serve it to mom first, with a kiss!

    Optionally you can also top with fresh raspberries and additional whipped cream.