Panna Cotta al Limone

This traditional Italian dessert translates literally as “cooked cream,” although the mixture is not, in fact, cooked. Rather, warm sweetened milk is infused with lemon zest and set with gelatin; once the gelatin begins to set, whipped cream is folded into the mixture. The mixture is poured into molds and refrigerated. Panna cotta may be served in the mold, but it is stable enough to be unmolded.

At The International Culinary Center, 125-milliliter (4-ounce) aluminum molds ar