MEYER LEMON PANNA COTTA
Preparation Heat the heavy cream, half and half, sugar and vanilla bean in a saucepan over medium heat until the sugar has dissolved. Add the lemon zest.
Provided by Chef Laura Frankel
Categories Desserts
Time 25m
Yield 8 Servings
Number Of Ingredients 8
Steps:
- Preparation Heat the heavy cream, half and half, sugar and vanilla bean in a saucepan over medium heat until the sugar has dissolved. Add the lemon zest. Lightly oil eight custard cups with a neutral-tasting oil. (I use canola). Sprinkle the gelatin over the Meyer lemon juice in a medium-sized bowl and let stand 5 to 10 minutes until the gelatin has become "mushy" or bloomed. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish with citrus supremes.
Nutrition Facts :
MEYER LEMON PANNA COTTA
Editor's Note: The next time you plan a dinner party, end the meal on the right note by whipping up this Meyer Lemon Panna Cotta. The delightful lemon dessert recipe checks all the boxes for the busy home cook. This lemon panna cotta recipe is easy to make, has fewer than 10 ingredients, can be made in advance, and is a no-bake dessert, too. Your guests will love being served this lemon panna cotta; after a heavy meal, they will love a dessert that's both understated and full of flavor. If you're planning to make this lemon panna cotta, then take a look at the recipe author's suggestion for wine pairing, which follows the instructions. While flan and panna cotta have similar pudding-like textures, they're made a little differently. Both are cooked on the stove, but flan uses eggs as a thickener, while panna cotta, or "cooked cream," relies on gelatin. Italians, myself included, are partial to panna cotta, but I enjoy mixing things up a little and add Meyer lemon juice, which gives the dessert a nice zing. Serve it with a slice of candied lemon peel on the side.
Provided by Cesare Casella
Categories Dessert
Number Of Ingredients 8
Steps:
- Fill a bowl with cool water. Add the gelatin sheets and let soften.
- In a medium saucepan bring the heavy cream and sugar to a boil. Remove from the heat. Remove the softened gelatin sheets from the water and add them to the hot cream. Stir to dissolve.
- Stir in the yogurt, sour cream, Meyer lemon juice, and zest.
- Coat the inside of eight 6-ounce ramekins with nonstick spray, then fill the ramekins with the lemon mixture. Refrigerate for at least 2 hours or up to 2 days.
- To serve, unmold each ramekin on a dessert plate and and top with a fresh fruit of choice.
MEYER LEMON AND HONEY PANNA COTTA
Make and share this Meyer Lemon and Honey Panna Cotta recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 4h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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 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.
- Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator 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 serving:.
- Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.
Nutrition Facts : Calories 2.6, Sodium 0.1, Carbohydrate 0.8, Sugar 0.3
BEET PANNA COTTA AND MEYER LEMON MOUSSE
Categories Milk/Cream Dessert Kid-Friendly Lemon Beet Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 6 Servings
Number Of Ingredients 17
Steps:
- Beet panna cotta:
- Bring beets, cream, and salt to a simmer over medium heat in a medium saucepan. Cover, reduce heat, and simmer very gently until beets are tender, 25-30 minutes. Let cool slightly.
- Meanwhile, combine gelatin and 2 tablespoons cold water in a blender; let sit 5 minutes for gelatin to soften.
- Transfer beets and their cooking liquid to blender; add honey and vanilla and purée until smooth. Strain through a fine-mesh sieve into a large bowl; discard solids.
- Divide purée among glasses and chill until set, 3 1/2-4 hours.
- Do ahead: Panna cotta can be made 3 days ahead. Cover and keep chilled.
- Meyer lemon mousse:
- Bring lemon zest and juice, 1/4 cup butter, and 1/4 cup sugar to a simmer over medium heat in a medium saucepan, stirring to dissolve sugar. Remove from heat.
- Whisk egg yolks, egg, and remaining 1/4 cup sugar in a small bowl until pale and thick, about 2 minutes. Whisking constantly, slowly pour hot lemon mixture into egg mixture. Transfer back to saucepan and cook over medium-low heat, whisking constantly, until curd is thickened and whisk leaves a trail, about 5 minutes. Remove from heat and add remaining 1/4 cup butter, whisking until melted and curd is smooth.
- Transfer curd to a bowl and cover with plastic wrap, pressing directly onto surface. Chill until cold, at least 2 hours.
- When ready to serve, whisk cream in a small bowl to soft peaks and gently fold into curd. Spoon mousse over panna cotta.
- Do ahead: Lemon curd can be made 3 days ahead. Cover and chill.
MEYER LEMON PANNA COTTA WITH STRAWBERRIES
This is a light custard-like dessert, perfect for Summer fare. Meyer lemons are a cross between a lemon and a mandarin orange. Introduced to the United States from China in 1908 by Frank Meyer, they are less acidic and sweeter than regular lemons.
Provided by Maureen in MA
Categories Dessert
Time 30m
Yield 4-6 custard cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Squeeze enough juice from lemons to equal 1/4 cup; reserve 1 lemon rind. In medium saucepan combine 2 cups cream, the vanilla bean pod, the reserved lemon rind, and the 1/2 cup sugar. Heat over medium-low heat until mixture comes to a simmer, stirring occasionally to dissolve sugar. Remove from heat; let stand 10 minutes.
- Meanwhile, place remaining 3/4 cup cream in small bowl; sprinkle with gelatin. Let stand 5 minutes for gelatin to soften. Stir softened gelatin into saucepan; return to medium heat and cook until gelatin is dissolved. Stir in the 1/4 cup lemon juice. Strain to remove vanilla bean pod and lemon rind. Scrape the vanilla beans from pod. Stir vanilla beans into gelatin mixture. Divide among four 10-ounce or six 6-ounce custard cups. Cover; chill at least 4 hours or until set.
- In medium bowl combine strawberries and 2 tablespoons sugar; let stand at least 5 minutes, stirring twice.
- Serve in custard cups topped with strawberries or dip bottoms of custard cups into hot water for 10 seconds and loosen sides. Unmold onto dessert plates; serve with strawberries.
Nutrition Facts : Calories 726.7, Fat 60.9, SaturatedFat 37.7, Cholesterol 224.2, Sodium 67.2, Carbohydrate 45.3, Fiber 2.6, Sugar 35.9, Protein 5.8
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