Lemon Panna Cotta with Bourbon Sauce — Egg-Free & Gluten-Free

Ingredients:

For the Lemon Panna Cotta
• Cooking oil or gluten-free spray oil
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1 lemon, zested and cut into thick strips
• 1/3 cup + 1 tablespoon sugar
• 2 teaspoons unflavored gelatin powder
For the Bourbon Walnut Sauce
• 2/3 cup honey
• 1/4 cup bourbon
• 3 tablespoons golden raisins (or 3 Medjool dates for a darker sauce)
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 cup toasted walnuts (optional)
For the Garnish
• 1 lemon
• 1 1/2 cups sugar
• 1 1/2 cups water

Instructions:

To Make the Panna Cotta
1. Lightly oil six 6-oz ramekins and set aside.
2. Combine the gelatin with about 3 tablespoons of the milk in a small bowl and let it bloom (sit) while you prepare the rest.
3. In a medium saucepan, heat the remaining milk until it is scalded—hot and steaming but not boiling. Remove from heat, whisk in the bloomed gelatin until dissolved, then return to low heat. Stir in the heavy cream, lemon zest (or juice if you prefer a more pronounced lemon flavor), and sugar. Warm gently until the mixture is just about to simmer; avoid boiling once the cream is added.
4. If the milk has curdled, strain the mixture through a fine sieve into a measuring cup or bowl with a spout before pouring. This ensures a smooth texture.
5. Divide the panna cotta mixture evenly among the prepared ramekins. Refrigerate until fully set, several hours or overnight.
To Make the Bourbon Walnut Sauce
6. If using walnuts, toast them in a single layer on a baking sheet in a 375°F oven for 5–10 minutes, until fragrant. Allow to cool.
7. In a small saucepan, combine the honey, bourbon, raisins (or dates), and lemon juice. Cook over medium heat until the sauce begins to thicken slightly. Remove from the heat and stir in the vanilla and toasted walnuts. Allow the sauce to cool to warm or room temperature before spooning over the panna cotta. You can leave the raisins in the sauce or remove them for a smoother finish.
To Make the Candied Lemon Peel Garnish
8. Prepare candied lemon peel by simmering strips of lemon peel in water to remove bitterness, then cooking them in sugar syrup and finishing by drying and coating in granulated sugar. (Basic method: blanch peels in several changes of boiling water, simmer in equal parts water and sugar until translucent, then drain and toss in sugar.)
9. Just before serving, invert each ramekin onto a dessert plate. Spoon bourbon sauce over each panna cotta and garnish with candied lemon peel or a simple strip of lemon zest.