Meyer Lemon Panna Cotta

Name: Meyer Lemon Panna Cotta
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons unflavored gelatin; 118 milliliters half-and-half; 1 Meyer or regular lemon; 355 milliliters reduced-fat buttermilk; 11 Tbsps 2% reduced-fat milk, divided; 0 teaspoons salt; 79 milliliters sugar

You can never have too many dessert recipes, so give Meyer Lemon Pann This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 4 hours and 35 minutes. It is a good option if you're following a gluten free diet.

Instructions

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

Ingredients you will need

Vegetable

Juice

Lemon

Beef

Equipment you will use

Peeler

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).

Ingredients you will need

Sugar

Milk

Beef

Salt

Equipment you will use

Sauce Pan

Remove pan from heat; cover and let stand 20 minutes. Discard rind.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes. Return half-and-half mixture to medium heat; cook for 1 minute or until very hot.

Ingredients you will need

Gelatin

Milk

Equipment you will use

Bowl

Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute). Stir in buttermilk and 3 tablespoons juice. Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray. Cover and refrigerate for 4 hours.

Ingredients you will need

Cooking Spray