2 envelopes unflavored gelatin
\n1\/4 cup cool water
\n4 cups low-fat (1 percent) milk
\n1\/4 cup sugar
\n1 tsp. vanilla extract
\n11\/2 tsp. pure lemon extract (or other flavor)
\n2 cups diced strawberries, optional
\n4 sprigs fresh mint for garnish, optional<\/p>\n
Soften the gelatin in the cool water and set aside. Combine the milk and sugar in a saucepan and cook over medium heat, stirring frequently, until it comes to a simmer. Remove from the heat, add the dissolved gelatin, and stir until it is completely dissolved. Stir in the vanilla and lemon extracts and divide evenly into 4 molds or custard cups. Refrigerate for at least 4 hours or overnight before unmolding. To serve, dip the molds into hot water and then loosen with a knife if necessary. Unmold each panna cotta on a large plate and arrange 1\/2 cup of the fresh fruit in a circle around it & garnish with a mint sprig, if desired.<\/p>\n
Yield: 4 Servings
\nServing Size: 1 molded gelatin + 1\/2 C. berries
\nCalories: 188<\/p>\n","protected":false},"excerpt":{"rendered":"
2 envelopes unflavored gelatin 1\/4 cup cool water 4 cups low-fat (1 percent) milk 1\/4 cup sugar 1 tsp. vanilla extract 11\/2 tsp. pure lemon extract (or other flavor) 2 cups diced strawberries, optional 4 sprigs fresh mint for garnish, optional Soften the gelatin in the cool water and set aside. Combine the milk and sugar in a saucepan and cook over medium heat, stirring frequently, until it comes to a simmer. Remove from the heat, add the dissolved gelatin,…<\/p>\n