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Meyer Lemon Panna Cotta

Meyer Lemon Panna Cotta

Meyer Lemon Panna Cotta

meyer-lemon-panna-cotta

Meyer Lemon Panna Cotta

Yields 11 servings

Ingredients:

3 cups Meyer Lemon puree

8 ounces Meyer Lemon juice

5 ounces Meyer Lemon zest

1 1/2 cups sugar

1 1/3 quarts heavy cream

1 1/2 cups milk

1 1/4 tablespoons gelatin powder

3 tablespoons Meyer Lemon Zest

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.

Servings: Yields 11 servings

Ingredients

Directions

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.