Meyer Lemon Panna Cotta

  • 2 Meyer or regular lemon
    11 tablespoons 2% reduced-fat milk, divided
    1/2 cup half-and-half
    1/3 cup sugar
    1/4 teaspoon salt
    1 3/4 teaspoons unflavored gelatin
    1 1/2 cups reduced-fat buttermilk
    Cooking spray
    Mint leaves and lemon rind strips (optional)

I found the original instructions kind of confusing, so have rewritten to make them a bit more clear. This is a great do-ahead dessert – tangy, tasty, and light.

Remove rind from lemon using a vegetable peeler, avoiding white pith. Squeeze 3 tablespoons juice from lemons.

Combine rind, 1/2 cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer over medium heat (do not boil). Remove pan from heat; cover and let stand 20 minutes. Discard rind.

Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes.

While you’re doing that, return the half-and-half mixture to medium heat; cook for 1 minute or until very hot but not boiling. Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute).

Stir in the buttermilk. Then add the 3 tablespoons lemon juice. If the mixture curdles at all, run it through a strainer before continuing.

Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray. Cover and refrigerate for 4 hours.

Run a knife around outside edges of panna cotta. Place a plate upside down on top of each cup; invert onto plate. Garnish with mint and rind, if desired.


1 Comment

  1. Alice said,

    May 19, 2013 at 4:05 am

    woah, I am totally going to make this. maybe with limes off my new lime tree

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