Best Meyer Lemon Panna Cotta Recipes

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BEET PANNA COTTA AND MEYER LEMON MOUSSE



Beet Panna Cotta and Meyer Lemon Mousse image

Categories     Milk/Cream     Dessert     Kid-Friendly     Lemon     Beet     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 6 Servings

Number Of Ingredients 17

Beet Panna Cotta:
1/2 pound red beets, peeled, cut into 1/2" pieces
2 cups heavy cream
1/2 teaspoon kosher salt
1 teaspoon unflavored powdered gelatin
3 tablespoons honey
1/2 teaspoon vanilla extract
Meyer Lemon Mousse:
1 tablespoon finely grated Meyer lemon zest
1/2 cup fresh Meyer lemon juice
1/2 cup (1 stick) chilled unsalted butter, cut into pieces, divided
1/2 cup sugar, divided
4 large egg yolks
1 large egg
1/2 cup chilled heavy cream
Special equipment:
Six 8-ounce glasses or ramekins

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.

MEYER LEMON AND HONEY PANNA COTTA



Meyer Lemon and Honey Panna Cotta image

Make and share this Meyer Lemon and Honey Panna Cotta recipe from Food.com.

Provided by Chuck Hughes

Categories     Dessert

Time 4h35m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons/ 10 ml gelatin powder or 4 sheets of 2 g soaked in cold water
1 1/2 cups/ 375 ml milk
1 1/2 cups/ 375 ml of 35-percent cream
1/2 vanilla bean, seeds scraped and pod
meyer lemon zest, cut into thick strips
1/2 cup/ 125 ml honey
meyer lemon wedge, for garnish
1 cup/ 250 ml powdered sugar
2 tablespoons/ 30 ml butter
1 meyer lemon, juice of
3 tablespoons/ 45 ml 35-percent cream
meyer lemon, Supreme of

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.

Nutrition Facts : Calories 2.6, Sodium 0.1, Carbohydrate 0.8, Sugar 0.3

MEYER LEMON PANNA COTTA



MEYER LEMON PANNA COTTA image

Categories     Dessert     Quick & Easy     Wheat/Gluten-Free     Frozen Dessert     Lemon     Summer     Chill

Yield 6-8 people

Number Of Ingredients 6

1 envelope (2 teaspoons) unflavored gelatin
1/2 cup sugar
1 cup whipping cream
1 cup Meyer lemon juice (4-6 Meyer lemons)
2 tablespoons finely grated Meyer lemon zest
1 cup nonfat Greek-style yogurt (I used Chobani that has no additives)

Steps:

  • Sprinkle gelatin over 1/2 cup cold water in a small bowl; let it soften for 5 minutes or until no dry spots remain. Combine sugar and 1/2 cup of water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves. Add cream, lemon juice and lemon zest. Let cool slightly. Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir. Pour mixture into a 5-cup bowl or mold or individual ramekins coated slightly with canola oil. Cover and chill at least six hours or overnight. Serve with Glen Novinger's loquat jelly.

MEYER LEMON PANNA COTTA WITH STRAWBERRIES



Meyer Lemon Panna Cotta With Strawberries image

This is a light custard-like dessert, perfect for Summer fare. Meyer lemons are a cross between a lemon and a mandarin orange. Introduced to the United States from China in 1908 by Frank Meyer, they are less acidic and sweeter than regular lemons.

Provided by Maureen in MA

Categories     Dessert

Time 30m

Yield 4-6 custard cups, 4-6 serving(s)

Number Of Ingredients 7

2 meyer lemons or 2 small lemons
2 3/4 cups whipping cream
1/2 vanilla beans, split lengthwise or 1 teaspoon vanilla
1/2 cup sugar
1 (1/4 ounce) envelope unflavored gelatin
2 cups fresh strawberries, halved
2 tablespoons sugar

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.

Nutrition Facts : Calories 726.7, Fat 60.9, SaturatedFat 37.7, Cholesterol 224.2, Sodium 67.2, Carbohydrate 45.3, Fiber 2.6, Sugar 35.9, Protein 5.8

MEYER LEMON PANNA COTTA 2



MEYER LEMON PANNA COTTA 2 image

Categories     Dessert     Quick & Easy     Wheat/Gluten-Free     Frozen Dessert     Lemon     Summer     Chill

Yield 4 4

Number Of Ingredients 9

1 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 reaspoons unflavored gelatin
1 1/2 cups reduced fat buttermilk (always use Whole Foods buttermilk--the best)
cooking spray
Mint leaves and lemon rind strips (optional)

Steps:

  • Remove rind from the lemon using a vegetable peeler, avoiding white pith. Squeeze 3 tablespoons juice from lemon. 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. Return half-and-half mixture to medium heat; cook for 1 minute or until very hot. 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 oz) remekins or custard cups coated with cooking spray. Cover and refrigerate for 6 hours. Garnish with mind and rind, if desired.

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