Chuck Hughes' Meyer lemon and honey panna cotta is a deliciously decadent dessert.
Recipe courtesy of Chuck Hughes
Meyer Lemon and Honey Panna Cotta
4 hr 35 min
15 min
s: 4 servings
4 hr 35 min
15 min
s: 4 servings


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
  • Supreme of Meyer lemon


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.


Honey-Ginger Chicken Wings

Recipe courtesy of Tiffani Thiessen

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Recipe courtesy of Dave Lieberman

Smoked Salmon Tartine

Recipe courtesy of David Rocco

Beef and Lemon Grass Wrapped In Betel Leaf: Bo La Lot

Recipe courtesy of Luke Nguyen

Maine Lobster, Lemon Gnocchi, Brown Butter and a Summer Salad

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments


So Much Pretty Food Here