Meyer Lemon Panna Cotta with Lemon Gelee
This easy Panna cotta is so good. Sweetened cream with a bit of gelatin, and topped with a Meyer lemon gelee. So good!
Servings 6 Servings
Ingredients
Panna Cotta
- 1 envelope .25 oz. unflavored powdered gelatin
- 3/4 cup whole milk
- 1 3/4 cup heavy whipping cream
- 1/2 cup granulated sugar
- Juice of 3 Meyer lemons
Lemon Gelee
- 2 tsp unflavored powdered gelatin
- 4 tsp + 1 cup cold water
- 1/2 cup Meyer lemon juice
- 1 tsp lemon zest
- 1/4 cup sugar
Garnish
- Lemon Slices
- Fresh Thyme
Instructions
Panna Cotta
- In a saucepan, sprinkle the gelatin over the 3/4 cup milk and 1/4 cup of heavy cream. Let the mixture stand for 2 minutes. Place the saucepan over medium heat and cook stirring constantly until gelatin is melted.Remove the saucepan from the heat and add the Meyer lemon juice and sugar. Whisk in the remaining 1 1/2 cups of heavy cream.Pour and divide the panna cotta mixture into four or six 4-6 oz clear dessert or cocktail glasses until the liquid nearly reaches to top of the glass. Transfer to the refrigerator to begin to set, about 1-2 hours
Lemon Gelee
- Add 4 teaspoons of water into a small bowl. Sprinkle 2 teaspoon of gelatin over the water and allow it to bloom for 5 minutes.In a small saucepan, heat the lemon juice, 1 cup of water, lemon zest and sugar. Once it comes to a simmer add the bloomed gelatin and whisk until it has fully dissolved. Remove from heat. Let it cool for about 10 minutes. Add 1 lemon slice to the tops of each glass. Pour and divide the gelee between the glasses. Refrigerate the panna cottas for about 4 hours or overnight. Garnish with fresh thyme if desired.
