Panna Cotta

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Credit: Michelle Karr-Ueoka, Executive Pastry Chef/Owner, MW Restaurant, Honolulu
The National Culinary Review, April 2016


240 g. heavy cream
80 g. milk
180 g. sugar
Zest of 1 lemon
5 gelatin sheets


Bring cream and milk to a boil. Add sugar and lemon zest. Add gelatin; strain. Pour into ½-inch dome molds. Let set in refrigerator.


Dessert, The National Culinary Review

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