Lemon Panna Cotta (Egg-Free Custard) with Bourbon Sauce (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 of honey
• 1/4 cup bourbon
• 3 Tablespoons golden raisins (or 3 mejdool 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 Panne Cotta:
1. Lightly oil six 6 oz. ramekins; set aside.
2. Mix gelatin and approximately 3 tablespoon of the milk in a small bowl; set aside to bloom (gel).
3. Add remaining milk to a medium sized saucepan; scald do not boil; remove from heat; add gelatin mixture, whisk together well; return to heat; whisk in heavy cream; add the the lemon juice and sugar; bring back to a close boil; and remove from heat.
4. Pour this mixture into a 4 cup measuring cup or something similar with a spout. If you have curdled the milk strain it into the cup first.
5. Divide the mixture equally among the ramekins. Place in the refrigerator to cool and set completely.
To Make the Bourbon Sauce:
6. Toast the walnuts by baking in a single layer on a baking sheet in an oven preheated to 375°F until fragrant, 5 - 10 minutes; set aside.
7. In a small saucepan add honey, bourbon, raisins, and lemon juice; cook over medium heat until sauce begins to thicken; remove from heat; add vanilla and walnuts; stir; set aside to allow to cool before adding to the top of each panna cotta. You may serve the sauce with the raisins or remove them.
To Make the Candied Lemon Peel Garnish:
8. See Candied Citrus Peel Recipe on How Stuff Works.
9. Right before serving, turn the ramekins upside down onto dessert plates; top with bourbon sauce and candied lemon peel or your desired garnish.

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