Meyer Lemon Panna Cotta with a Lemon Gelee

By John_Merillat

JCM adapted from :

Lemon Panna Cotta with Raspberry Coulis
Recipe courtesy Danny Boome
and Ginger Panna Cotta with A Tangerine Gelee
from Dirty Kitchen Secrets

Ingredients

• 4 cups heavy cream
• 1 cup sugar
• 1 tablespoon plus 1 teaspoon unflavored gelatin powder
• 2 tablespoons grated lemon zest
• 2 tablespoons Meyer lemon juice
• For the Meyer lemon gelee
• 3 Meyer lemons- remove the white membranes and stings to reduce bitterness
• 3 tablespoons of sugar
• 1 teaspoon gelatin
• 2 tablespoons of warm water
• For the caramelised Meyer lemons
• 6 -7 Meyer lemons
• 1/3 cup of sugar
• 1 tablespoon orange liqueur (Cointreau) and/or
• 1 tablespoon limoncello
• or for non-alcoholic use orange blossom water (found in Middle Eastern stores)

Preparation

Step 1

In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight.

While the panna cotta sets in the fridge start prepping the garnishing. Take the peeled lemons and sugar and blitz in a blender. Then run the mixture through a sieve removing any pith and retaining only the juice.

In a separate bowl add the warm water then drizzle with the gelatine and mix well. Now add the gelatin to the Meyer lemon juice, mix well and let it set in the fridge.

Next, add the lemons to a sauté pan with the sugar and let it cook for about 1 minute or so, tossing often. Then add the orange liqueur/lemoncello and let it evaporate. Remove and set aside to cool.

When you’re ready to serve garnish with the tangerine pieces, drizzle with the gelee.