Vanilla Panna Cotta
600 ml (20 oz) heavy cream
400 ml (13.5 oz) milk
5 oz sugar
Zest of 2 lemons
12 gr of gelatin sheets
Cook milk, cream, sugar and lemon zest at low heat.
Bring to 185 F.
Soften gelatin sheets in cold water and add to the hot mixture.
Pour in molds and refrigerate for two hours or more, until firm.
Key Lime Pots de Crème
4 large or extra large egg yolks
14-ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 6 to 8 limes)
2 teaspoons grated lime peel, green portion only
Whipped cream for garnish (optional)
Preheat the oven to 325 degrees F.
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice.
Once the juice is incorporated add the other half of the juice and continue to mix until blended (just a few seconds). Add the grated lime peel and stir in by hand.
Put ramekins in a deep baking dish and pour the lime mixture into each of the ramekin pots evenly. Pour hot tap water into the baking dish around the pots so that it comes to within one inch from the top of the pots. Do not get the water into the pots de crème.
Cover the dish with a sheet of aluminum foil. Put the baking dish in the oven and bake until the custards are just set in the centers, approximately 15 minutes. Do not overbake. Remove the dish from the oven and carefully remove the ramekin pots from the water. Refrigerate the pots de crème until chilled and set (at least 3 to 4 hours, or overnight).