Lemon Panna Cotta with Strawberry Sauce

Ingredients

Filling

• 1 /3 cup sugar
• 2 lemons, zested
• 1 tsp vanilla extract
• 1 cup half-and-half
• 1/2 TBSP unflavored powdered gelatin ( 1 packet )
• 1 cups heavy cream, chilled

Sauce

• 2 pints (4 cups) sliced fresh strawberries
• 2 ½ TBSP balsamic vinegar
• 1 TBSP Sugar

Toppinig

• 1 lemon, zested

Directions

1. In a saucepan, mash the sugar , lemon peel , vanilla , and 2 TBSP water with a wooden spoon for a minute or so. Add the half- and-half and bring to a simmer over medium -low heat for about 5 minutes. Remove from the heat, cover and let steep for 20 minutes.
2. Lightly oil or spray 4 custard cups or ramekins . In a small bowl, sprinkle the gelatin over 1/4 cup water and let soften for 5 minutes. Whisk the softened gelatin into the hot lemon cream until completely dissolved. Stir in the heavy cream .
3. Strain the mixture into a large liquid measure or pitcher, pressing firmly on the solids; discard the solids. Pour the lemon cream into the custard cups, cover and refrigerate until set, about 5 hours.
4. In a medium bowl, combine the strawberries, balsamic vinegar, and sugar, and let stand at room temperature 30 minutes to 1 hour before serving.
5. To serve, run a small knife around each dessert in the ramekin.
6. Invert each ramekin onto a dessert plate and surround with strawberry mixture. Dust lightly with freshly grated lemon zest and serve.