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Meyer Lemon Panna Cotta

Meyer Lemon Panna Cotta
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Meyer Lemon Panna Cotta


For those wondering, Panna Cotta is a light, silky cream custard that’s most often served with caramel or fruit. Like a Creme Caramel or Creme Brulee, the flavor possibilities for Panna Cotta are infinite. As a part of a series we’re doing on seasonal fruits, Chef Bart infused this beautifully rich dessert with Meyer Lemon puree and zest. The tangy citrus is bright and fragrant against the sweet custard and makes for the perfect after-dinner treat.

Servings: Yields 11 servings



Add Meyer Lemon puree, zest and juice plus sugar and cream to a medium size saucepan and bring to a boil. Set aside to cool. In the meantime, mix milk, 3 tablespoons of zest and gelatin powder together in small saucepan and bring to a boil. Once your milk mixture is boiling, slowly pour into cooled cream mixture, stirring constantly.

Continue stirring gently until mixture starts to thicken and coats the spoon when removed. Poor into individual molds or ramekins and refrigerate overnight. When you’re ready to serve, dip the ramekins into hot water (careful not to let water seep into the dish), then run a knife around the inside of the dish to loosen the sides of the custard. Carefully tip the cream mold onto a plate and garnish with Meyer Lemon slices and fresh blueberries.