Meyer Lemon and Honey Panna Cotta

READY IN: 4hrs 35mins


  • Panna Cotta
  • 2
    teaspoons/ 10 ml gelatin powder or 4 sheets of 2 g soaked in cold water
  • 1 12
    cups/ 375 ml milk
  • 1 12
    cups/ 375 ml of 35-percent cream
  • 12
    vanilla bean, seeds scraped and pod
  • meyer lemon zest, cut into thick strips
  • 12
    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


  • 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.