Meyer Lemon Panna Cotta

This simple, creamy dessert with it's subtle lemon flavor makes for a perfect ending to any meal.

Panna Cotta is an Italian term meaning cooked cream. Cream, sour cream and sugar are simmered together with softened gelatin and then poured into molds and chilled until set. If you like creamy desserts like creme brulee or custards, you will like this rich and creamy Italian dessert. Unlike creme brulee, which you have to cook on the stove top and then transfer to the oven to complete the cooking in a water bath, panna cotta is cooked once on the stove top and then chilled. This one is flavored with grated lemon zest which gives it a nice light flavor.

I really enjoyed this dessert and its fun if you have pretty molds to chill the cream in. Once you plate the panna cotta, top it with fresh berries. You could also make a vanilla flavored version and top with fruit or caramel sauce.

Meyer Lemon Panna Cotta
Recipe courtesy of Marguerite Henderson

2 cups heavy cream

1/2 cup sugar
finely grated zest of two Meyer lemons*
1/4 cup whole milk

1 envelope of unflavored gelatin

8 oz sour cream
1 teaspoon vanilla

Place cream, sugar and lemon zest in a medium saucepan. Heat on low until warmed through, about 3 minutes. Place gelatin in a small bowl with whole milk and allow to soften for 5 minutes, stirring often. Whisk gelatin, sour cream and extract into warmed milk. Whisk well until the gelatin dissolves. Pour the mixture into a 4-cup mold which has been sprayed with vegetable oil or use six 4-oz ramekins, also sprayed with vegetable oil. Refrigerate at least 4 hours to allow the panna cotta to set. Unmold onto serving platter and surround the panna cotta with fruit of choice. Serves 6-7.

* This is just as delicious with regular lemons.