Meyer Lemon Panna Cotta 2 Recipes

MEYER LEMON PANNA COTTA

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.

MEYER LEMON PANNA COTTA WITH STRAWBERRIES

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.

MEYER LEMON AND HONEY PANNA COTTA

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.

LEMON PANNA COTTA

Steps:

• Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
• Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
• Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
• Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
• Garnish with remaining lemon zest before serving.

BEET PANNA COTTA AND MEYER LEMON MOUSSE

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.

LEMON PANNA COTTA

Steps:

• Put cream, one cup milk, vanilla bean halves and seeds, and lemon zest in a medium saucepan. Simmer for 5 minutes, stirring often. Remove from heat, and allow to steep for 20 to 30 minutes.
• Strain lemon mixture through a fine-mesh strainer, and return to saucepan. Add sugar. Bring just to a boil over medium heat. Lower heat, and cook 2 minutes, stirring constantly, until sugar dissolves.
• If using sheet gelatin, snap sheets in half, and place in a bowl of ice water for 5 minutes. Gently heat remaining 1/4 cup milk in a small pan. Squeeze moisture out of gelatin, and stir into warm milk one sheet at a time, until gelatin is thoroughly dissolved. If using granules, sprinkle on top of the 1/4 cup milk in a small skillet, and let stand for 2 minutes. Gently heat, stirring constantly for 2 minutes, until gelatin dissolves.
• Stir gelatin into hot lemon cream. Place saucepan in a bowl of ice water, and stir constantly for 5 minutes, to make sure gelatin is evenly distributed.
• Pour mixture into shallow bowls, ramekins or custard cups. Refrigerate, uncovered, until just firm, about 2 to 3 hours. Best served within 24 hours.