Meyer Lemon Panna Cotta With Strawberries

"This is a light custard-like dessert, perfect for Summer fare. Meyer lemons are a cross between a lemon and a mandarin orange. Introduced to the United States from China in 1908 by Frank Meyer, they are less acidic and sweeter than regular lemons."
 
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Ready In:
30mins
Ingredients:
7
Yields:
4-6 custard cups
Serves:
4-6
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ingredients

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directions

  • Squeeze enough juice from lemons to equal 1/4 cup; reserve 1 lemon rind. In medium saucepan combine 2 cups cream, the vanilla bean pod, the reserved lemon rind, and the 1/2 cup sugar. Heat over medium-low heat until mixture comes to a simmer, stirring occasionally to dissolve sugar. Remove from heat; let stand 10 minutes.
  • Meanwhile, place remaining 3/4 cup cream in small bowl; sprinkle with gelatin. Let stand 5 minutes for gelatin to soften. Stir softened gelatin into saucepan; return to medium heat and cook until gelatin is dissolved. Stir in the 1/4 cup lemon juice. Strain to remove vanilla bean pod and lemon rind. Scrape the vanilla beans from pod. Stir vanilla beans into gelatin mixture. Divide among four 10-ounce or six 6-ounce custard cups. Cover; chill at least 4 hours or until set.
  • In medium bowl combine strawberries and 2 tablespoons sugar; let stand at least 5 minutes, stirring twice.
  • Serve in custard cups topped with strawberries or dip bottoms of custard cups into hot water for 10 seconds and loosen sides. Unmold onto dessert plates; serve with strawberries.

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Love easy, delicious recipes suitable for entertaining & my family.
 
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