Meyer Lemon And Honey Panna Cotta - cooking recipe

Ingredients

Panna Cotta
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
Meyer Lemon Caramel
1 cup/ 250 ml powdered sugar
2 tablespoons/ 30 ml butter
1 meyer lemon, juice of
3 tablespoons/ 45 ml 35-percent cream
Garnish
meyer lemon, Supreme of

Preparation

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.