Chef Missy Robbins of Spiaggia – Chicago, IL
Adapted by StarChefs.com

Yield: 8 Servings

Ingredients:

Panna Cotta:
• 8 lemons
• 1 vanilla bean, split lengthwise in half
• 5 cups heavy cream
• 3 cups milk
• 1 cup sugar
• 5 ½ sheets gelatin
  
  Lemon Vodka Syrup:
• 1 ½ cups water
• 4 cups sugar
• 1 cup Charbay Meyer Lemon Vodka

Method:

For the Panna Cotta:
Take the rind off each lemon, either with a peeler or a sharp knife. (Reserve the inside of the lemons and set aside for the Lemon Vodka Syrup). Make sure to clean the lemon peels so that no white pith remains. Place the peels in a heavy pot with the vanilla bean, the heavy cream and the milk. On low heat, slowly bring the mixture to a boil. Transfer to a container and let steep overnight. Strain the infused lemon-cream mixture through a fine sieve and bring it to a boil with 1 cup of sugar, and set aside. Soften the gelatin in cold water and whisk it into the hot cream mixture until dissolved. Strain again through a sieve and let it cool slightly. Pour 4 ounces of custard into ramekins or small bowls and let chill in the refrigerator until slightly set. (This is a light textured panna cotta so it will not set firmly.)

For the Lemon Vodka Syrup:
Place the water, sugar and vodka in a pot. Bring to a boil, making sure the sugar dissolves completely; then transfer to a container and let cool. Segment the inside of the lemons. Poor the vodka syrup over the lemons and allow to macerate.

To Serve:
Top each Panna Cotta serving with some of the macerated lemons and the Lemon Vodka Syrup. Serve immediately.