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Meyer Lemon Panna Cotta


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Meyer Lemon Panna Cotta


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Meyer Lemon Panna Cotta

This classic Italian dessert is creamy, aromatic and light as a feather. I love Meyer Lemons and look for ways to use the stylish hybrid citrus fruit. A cross between an orange or tangerine and a lemon, Meyer Lemons are delicious, bright and versatile. They are only in season in the winter months so enjoy them while you can.


  • Prep Time : 10 minutes min
  • Cook Time : 15 minutes min
  • Ready Time : 25 min


8 s


  • 2 cups heavy cream
  • 2 cups Half and Half
  • 1/2 cup Sugar
  • 1 vanilla bean, scraped
  • 2 teaspoons Meyer Lemon zest
  • Canola Oil
  • 2 packets powdered gelatin
  • 6 tablespoons Meyer Lemon juice



  1. 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.
  2. Lightly oil eight custard cups with a neutral-tasting oil. (I use canola).
  3. 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.
  4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
  5. 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.
  6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish with citrus supremes.

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About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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