Meyer Lemon And Honey Panna Cotta
Meyer Lemon And Honey Panna Cotta
Get this quick and easy pana cotta recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
As seen on Chuck's Day Off
Ingredients
  • Panna Cotta:
  • 2 teaspoons gelatin powder (10 ml), or 4 sheets of 2 grams soaked in cold water
  • 1½ cups of milk (375 ml)
  • 1½ cups of 35 % cream (375 ml)
  • ½ vanilla bean, seeds scraped and pod
  • 1 Meyer lemon zest, cut into thick strips
  • ½ cup of honey (125 ml)
  • Wedges of Meyer Lemon to garnish
  • Meyer Lemon Caramel:
  • 1 cup powdered sugar (250 ml)
  • 2 tablespoons of butter (30 ml)
  • Juice from 1 Meyer lemon (See above)
  • 3 tablespoons 35 % cream (45 ml)
  • Garnish:
  • Supreme of Meyer lemon
Method
  1. For the Panna Cotta:
  2. Dissolve the gelatin powder in 1/4 cup (60 ml) of cold water. Let it rest for 3 minutes.
  3. Put the milk and cream in a saucepan.
  4. Add the vanilla seeds and pod, lemon zests and honey (keep the lemon juice for the caramel).
  5. Slowly bring to a boil.
  6. Add the gelatin and continue cooking until it’s completely dissolved, about 2 minutes.
  7. Remove from heat and let zests infuse for 5 minutes.
  8. Strain through a fine sieve and divide into 4 glasses. Put it in the fridge and let sit for at least 4 hours.
  1. For the Caramel:
  2. Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden colour, about 5 minutes.
  3. Add in butter, lemon juice and cream.
  4. Turn off the heat, and let it sit for 2 minutes.
  1. For the Serving:
  2. Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.

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