Meyer Lemon and Honey Panna Cotta

Chuck Hughes' Meyer lemon and honey panna cotta is a deliciously decadent dessert.
  • Level: Intermediate
  • Total: 4 hr 35 min
  • Prep: 15 min
  • Inactive: 4 hr 10 min
  • Cook: 10 min
  • Yield: s: 4 servings
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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

  1. For the panna cotta: dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes. 
  2. 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. 
  3. Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours. 
  4. 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. 
  5. For serving: Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.

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