Meyer Lemon and Honey Panna Cotta

Name: Meyer Lemon and Honey Panna Cotta
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 4 serving(s)
Ingredients: 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; 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

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Recipe by Chuck Hughes

Recipe courtesy Chuck Hughes

READY IN: 4hrs 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

Panna Cotta
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
Garnish
meyer lemon, Supreme of

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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