Lemon-Mint Panna Cotta

Directions

1. 1
   Place heavy cream, 3/4 cup of the half-and-half, and mint in a medium sauce pan.
2. 2
   With a vegetable peeler or thin knife, remove lemon peel (avoiding the pith); add to cream.
3. 3
   Cook over medium heat 3-4 minutesor until small bubbles form around the edge of the pan, stirring occasionally. Do not boil.
4. 4
   Cover, remove from heat. Let stand 20 minutes.
5. 5
   Lightly spray four 6oz. custard cups/ramekins; place on baking sheet.
6. 6
   Place remaining 1/4 cup half-and-half into a heatproof bowl.
7. 7
   Stir in gelatin; let stand 2-3 minutes or until softened.
8. 8
   Place bowl in a small skillet of simmering water; stir until gelatin is dissolved.
9. 9
   Strain cream into a medium bowl; discard mint and lemon peel.
10. 10
    Return mixture to saucepan.
11. 11
    Stir in 1/3 cup sugar.
12. 12
    Cook over medium heat for 1-2 minutes until the sugar dissolves; stirring constantly. Do not let boil.
13. 13
    Remove from heat.
14. 14
    Stir in gelatin mixture.
15. 15
    Pour mixture into same medium powl; place over a large bowl of iced water. Cool, stirring constatnly, 6-8 minutes or until slightly thickened.
16. 16
    Pour into ramekins.
17. 17
    Cover and refrigerate 2 hours or overnight.
18. 18
    To serve: Run a thin blade around the edges to loosen panna cotta from the cup/ramekin; invert onto a serving plate. Garnish with sugared mint leaves.