Lemon Olive Oil Panna Cotta

Instructions

1. In a large, heavy-bottomed sauce pot set over medium heat, combine heavy cream with half & half, sugar and salt. Whisk and bring to a boil.
2. While cream is coming to a boil, combine gelatin and water in a small bowl and whisk until no lumps remain.
3. When cream has come to a boil, turn off heat and allow to cool slightly before proceeding.
4. In a blender add cream mixture, olive oil, and vanilla bean paste. Blend until smooth.
5. Heat gelatin mixture in microwave for 10 to 12 seconds or until gelatin is liquid again. With blender running, slowly add gelatin to cream.
6. Pour mixture evenly into 6 to 8 (4 to 5 oz.) ramekins or shallow wine glasses. Refrigerate for at least 8 hours or overnight is best (12 to 14 hours).
7. Once panna cotta is fully set, garnish with fresh lemon zest and whipped cream if desired.
8. Chef's note: Be careful not to leave cream mixture unattended as it will boil over and whisk to keep cream from burning.