Meyer Lemon and Honey Panna Cotta
Recipe courtesy Chuck Hughes
INGREDIENTS
NutritionPanna Cotta
- 2
- 1 1⁄2cups/ 375 ml milk
- 1 1⁄2cups/ 375 ml of 35-percent cream
- 1⁄2
-
- 1⁄2cup/ 125 ml honey
-
Meyer Lemon Caramel
- 1cup/ 250 ml powdered sugar
- 2tablespoons/ 30 ml butter
- 1meyer lemon, juice of
- 3tablespoons/ 45 ml 35-percent cream
Garnish
- meyer lemon, Supreme of
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DIRECTIONS
- For the panna cotta:
- Dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes.
- Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zest and honey (keep the lemon juice for the caramel). Slowly bring to a boil. Add the gelatin and continue cooking until it's completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes.
- Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours.
- For the caramel:
- Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice, and cream. Turn off the heat, and let it sit for 2 minutes.
- For serving:
- Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.
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