Meyer Lemon and Honey Panna Cotta
photo by Food.com
- Ready In:
- 4hrs 35mins
- 2 teaspoons/ 10 ml gelatin powder or 4 sheets of 2 g soaked in cold water
- 1 1⁄2 cups/ 375 ml milk
- 1 1⁄2 cups/ 375 ml of 35-percent cream
- 1⁄2 vanilla bean, seeds scraped and pod
- meyer lemon zest, cut into thick strips
- 1⁄2 cup/ 125 ml honey
- meyer lemon wedge, for garnish
Meyer Lemon Caramel
- 1 cup/ 250 ml powdered sugar
- 2 tablespoons/ 30 ml butter
- 1 meyer lemon, juice of
- 3 tablespoons/ 45 ml 35-percent cream
- meyer lemon, Supreme of
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.
- Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.
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RECIPE SUBMITTED BY
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.