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.
- Cook Time
- Prep Time
- 8 ServingsServings
- 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
- 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.