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Prep and Cook time:
About 15 minutes, plus at least 3
hours to chill
Makes: 8 servings
A classic Italian dessert-smooth, sweet and silky.
Ingredients
Pared strip of lemon peel, 3 inches long
3/4 cup sugar
1 envelope unflavored gelatin
1 vanilla bean (about 4 in.) or 1 teaspoon vanilla extract
1 cup Half-and-Half
2 Large eggs, yolks only
1 1/2 cups Sour Cream
Thin strands lemon peel
Instructions
1. In a 1 1/2- to 2-quart pan, use a heavy spoon to rub the pared strip
of lemon peel with sugar to release peel oils (don’t mash the peel). Stir
in the gelatin, then add 1/2 cup water.
2. Slit vanilla bean lengthwise but do not cut apart (if using extract,
save for Step 4). Add to pan. Heat, stirring, until mixture simmers and is
clear.
3. Beat half-and-half with egg yolks to blend, and stir into pan. Stir on
low heat for 5 minutes.
4. Remove pan from heat and lift out lemon peel and vanilla bean. Discard
peel. Scrape seeds from vanilla pod and return seeds to pan (or add
vanilla extract).
5. Whisk cooked mixture into sour cream, then return to pan. Nest pan in
ice water and stir often until mixture just begins to thicken, 6 to 8
minutes.
6. Pour into straight-sided 1/2-cup molds (use metal if unmolding). Cover
and chill until firm, at least 3 hours.
7. Serve from molds or, to unmold, quickly dip pans, one at a time, to the
rim in very hot water just until dessert loosens slightly at rim. Dry
mold, then invert onto serving plate (you may need to slip a thin knife
between dessert and pan to release suction). Garnish portions with thin
strands of lemon peel.
Nutritional Information
Per 1/2-cup serving:
221 cal., 50% (110 cal.) from fat;
3.8 g protein;
12 g fat (7.8 g sat.);
23 g carbo.;
16 mg sodium;
94 mg chol.
