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Meyer Lemon &Honey Panna Cotta

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



  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 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.
  3. Strain through a fine sieve and divide into 4 glasses. Put it in the fridge 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 the serving: Serve the Panna cotta with the lemon caramel sauce and supreme of Meyer Lemon to garnish.