Meyer Lemon Panna Cotta With Strawberries - cooking recipe

Ingredients

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

Preparation

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.