Chuck Hughes’ Meyer Lemon and Honey Panna Cotta is a deliciously decadent dessert.
Easy, Moderate, Complex
Prep time: 15 minutes
Cook time: 10 minutes
Inactive Prep time: 4 hours 10 minutes
Yields: 4 servings
- Panna Cotta
- 2 teaspoons gelatin powder (10 ml), or 4 sheets of 2 grams soaked in cold water
- 1 1/2 cups of milk (375 ml)
- 1 1/2 cups of 35 % cream (375 ml)
- 1/2 vanilla bean, seeds scraped & pod
- 1 Meyer lemon zest, cut into thick strips
- 1/2 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)
- 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 zests 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 fridge 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 the serving: Serve the Panna cotta with the lemon caramel sauce and supreme of Meyer Lemon to garnish.