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
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
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