Meyer Lemon Honey Bliss Panna Cotta
Indulge in the creamy, luxurious delight of Meyer Lemon Honey Bliss Panna Cotta - an exquisite dessert that perfectly balances the zesty brightness of Meyer lemons with the natural sweetness of honey. This elegant treat features a silky smooth texture complemented by a luscious honey caramel sauce, making it the perfect finale to any meal. Easy to prepare ahead of time, it's a stunning dessert that’s sure to impress your guests while satisfying your sweet cravings.
4
Servings
200
Calories
12
Ingredients
Ingredients
gelatin powder
2 teaspoons (10 ml) (Dissolve in cold water)
milk
1 1/2 cups (375 ml) (Use whole milk for creaminess)
35-percent cream
1 1/2 cups (375 ml) (Use heavy cream for richness)
vanilla bean
1/2 (Scrape seeds; save pod for infusion)
Meyer lemon zest
To taste (Cut into thick strips)
honey
1/2 cup (125 ml) (Use a mild variety for sweetness)
Meyer lemon wedge
For garnish (Use fresh lemon for presentation)
powdered sugar
1 cup (250 ml) (For making caramel)
butter
2 tablespoons (30 ml) (Unsalted recommended)
Meyer lemon juice
From 1 lemon (Freshly squeezed for flavor)
35-percent cream (for caramel)
3 tablespoons (45 ml) (To enrich the caramel sauce)
Meyer lemon
1 (For supremes in garnish)
Instructions
1
Begin by dissolving the gelatin powder in 1/4 cup (60 ml) of cold water and allow it to rest for 3 minutes until it softens.
2
In a saucepan, combine the milk and 35-percent cream. Add the scraped seeds from the vanilla bean along with the pod, lemon zest, and honey. Gently heat the mixture over low to medium heat, stirring occasionally until it approaches a gentle boil.
3
Once the milk and cream mixture is boiling, quickly stir in the softened gelatin until completely dissolved, which should take about 2 minutes. Remove the saucepan from the heat and let the lemon zest infuse its flavor for about 5 minutes.
4
Strain the mixture through a fine sieve to remove the lemon zest and vanilla pod. Divide the strained panna cotta mixture into four serving glasses and refrigerate for at least 4 hours until set.
5
For the honey lemon caramel, place the powdered sugar in a saucepan over low heat. Stir occasionally until it melts and turns a golden brown color, which should take about 5 minutes.
6
Remove the saucepan from the heat and quickly whisk in the butter, lemon juice, and cream until smooth. Allow the caramel sauce to sit for 2 minutes to thicken slightly.
7
To serve, carefully pour the warm honey lemon caramel over the chilled panna cotta and garnish with supreme slices of Meyer lemon.
Nutrition Information
12.5g
Fat
18.75g
Carbs
2.5g
Protein
15.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Meyer Lemon Honey Bliss Panna Cotta?
It is a creamy dessert that balances the zesty brightness of Meyer lemons with the natural sweetness of honey, featuring a silky texture and a honey caramel sauce.
How many servings does this recipe provide?
This recipe makes 4 servings.
What are the primary ingredients for the panna cotta base?
The base includes gelatin powder, whole milk, 35-percent cream, vanilla bean, Meyer lemon zest, and honey.
How do I prepare the gelatin for this recipe?
Dissolve 2 teaspoons of gelatin powder in 1/4 cup of cold water and let it rest for 3 minutes until it softens.
What type of milk is recommended?
Whole milk is recommended to achieve the best creaminess.
Can I use regular lemons instead of Meyer lemons?
Yes, although Meyer lemons are preferred for their unique sweetness, regular lemons can be substituted if necessary.
What kind of cream is used for the richness?
The recipe calls for 35-percent heavy cream for both the panna cotta and the caramel sauce.
How do I prepare the vanilla bean?
Scrape the seeds from a 1/2 vanilla bean and add both the seeds and the pod to the milk mixture for infusion.
What is the purpose of the honey?
Honey acts as the primary sweetener and adds a distinct floral flavor to the dessert.
How long does the panna cotta need to refrigerate?
It needs to be refrigerated for at least 4 hours until it is completely set.
How is the honey lemon caramel sauce made?
Melt powdered sugar over low heat until golden brown, then whisk in butter, lemon juice, and 35-percent cream.
How do I ensure the gelatin is fully dissolved?
Stir the softened gelatin into the boiling milk and cream mixture for approximately 2 minutes.
Is this recipe considered gluten-free?
Based on the ingredients listed, such as milk, cream, honey, and gelatin, this recipe is naturally gluten-free.
Can this dessert be prepared in advance?
Yes, it is a great make-ahead dessert since it requires several hours of chilling.
How many calories are in one serving?
There are 200 calories per serving.
What is the sugar content per serving?
Each serving contains 15.5g of sugar.
How do I remove the lemon zest and vanilla pod before serving?
Strain the heated mixture through a fine sieve after the infusion period.
What is the fat content in this dessert?
Each serving contains 12.5g of fat.
How long should the caramel sauce sit to thicken?
Allow the caramel sauce to sit for 2 minutes to thicken slightly after mixing.
Can I use vanilla extract instead of a vanilla bean?
Yes, you can substitute with vanilla extract, although the flavor may be less intense than using a whole bean.
What should be used for garnishing the panna cotta?
Garnish the dish with supreme slices of Meyer lemon and Meyer lemon wedges.
What does it mean to 'supreme' a Meyer lemon?
To supreme a lemon means to remove the skin, pith, and membranes to get clean fruit segments.
What is the protein content per serving?
There is 2.5g of protein per serving.
How much honey is required for the recipe?
The recipe requires 1/2 cup (125 ml) of a mild variety of honey.
What is the rest time for the gelatin powder?
The gelatin must rest in cold water for 3 minutes to properly soften.
How many carbohydrates are in a single serving?
Each serving contains 18.75g of carbohydrates.
How much butter is used in the caramel sauce?
The caramel sauce uses 2 tablespoons (30 ml) of butter.
Is the panna cotta served warm or chilled?
The panna cotta base is served chilled, while the honey lemon caramel poured over it is warm.
What temperature should the powdered sugar be melted at?
The powdered sugar should be melted over low heat while stirring occasionally.
What is the final step before serving?
The final step is to pour the warm caramel over the chilled panna cotta and add the lemon garnish.