Meyer Lemon And Honey Panna Cotta Recipes

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MEYER LEMON PANNA COTTA



Meyer Lemon Panna Cotta image

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.

Provided by Chef Laura Frankel

Categories     Desserts

Time 25m

Yield 8 Servings

Number Of Ingredients 8

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

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.

Nutrition Facts :

LEMON PANNA COTTA



Lemon Panna Cotta image

Panna Cotta is an old treat from the mountains of Italy, and you'll be so surprised how incredibly easy it is to make. It's luscious, has a silky texture, refreshing with subtle lemon flavor, and a great choice for family dinners or special company. Feel free to garnish with any fresh fruit that's in season if you desire.

Provided by lutzflcat

Categories     World Cuisine Recipes     European     Italian

Time 4h35m

Yield 6

Number Of Ingredients 6

2 tablespoons freshly squeezed lemon juice
1 (.25 ounce) package powdered gelatin (such as Knox®)
3 cups heavy cream
½ cup white sugar
2 ½ tablespoons fresh lemon zest, divided
1 tablespoon orange liqueur (such as Grand Marnier®)

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.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 21.4 g, Cholesterol 163 mg, Fat 44 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 27.4 g, Sodium 47.8 mg, Sugar 17.8 g

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

LEMON PANNA COTTA



Lemon Panna Cotta image

Provided by Rozanne Gold

Categories     dessert, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

3 cups heavy cream
1 1/4 cups milk
1 vanilla bean, split, and seeds scraped
Zest of 8 lemons
1/2 cup sugar
3 1/2 sheets gelatin (scant 1/2 ounce) or 2 1/2 teaspoons gelatin granules

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.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 21 grams, Sodium 56 milligrams, Sugar 18 grams

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

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