Meyer Lemon and Honey Panna Cotta

Name: Meyer Lemon and Honey Panna Cotta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT4H35M0.000S
Yield: s: 4 servings
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; Zest of Meyer lemon zest, cut into thick strips; 1/2 cup/125 ml of honey; Meyer lemon wedges, for garnish; 1 cup/250 ml powdered sugar; 2 tablespoons/30 ml of butter; Juice from 1 Meyer lemon; 3 tablespoons/45 ml 35-percent cream; Supreme of Meyer lemon

Recipe courtesy of Chuck Hughes

Watch how to make this recipe.

Meyer Lemon and Honey Panna Cotta

0 Reviews

Chuck Hughes' Meyer lemon and honey panna cotta is a deliciously decadent dessert.

Level: Intermediate
Yield: s: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

742

Total Fat

48

Saturated Fat

30

Carbohydrates

78

Dietary Fiber

1

Sugar

76

Protein

6

Cholesterol

170

Sodium

86

Total: 4 hr 35 min
Prep: 15 min
Inactive: 4 hr 10 min
Cook: 10 min

Level: Intermediate
Yield: s: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

742

Total Fat

48

Saturated Fat

30

Carbohydrates

78

Dietary Fiber

1

Sugar

76

Protein

6

Cholesterol

170

Sodium

86

Total: 4 hr 35 min
Prep: 15 min
Inactive: 4 hr 10 min
Cook: 10 min

Ingredients

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

Zest of Meyer lemon zest, cut into thick strips

1/2 cup/125 ml of honey

Meyer lemon wedges, for garnish

Meyer Lemon Caramel:

1 cup/250 ml powdered sugar

2 tablespoons/30 ml of butter

Juice from 1 Meyer lemon

3 tablespoons/45 ml 35-percent cream

Garnish:

Supreme of Meyer lemon

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.