Meyer Lemon Panna Cotta
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: Makes 4
A delicious Vanilla Bean Panna Cotta topped with a sweet and tart Meyer Lemon marmalade.
For the Panna Cotta:
  • ⅔ c. whole milk
  • 1¼ t. unflavored powdered gelatin (one packet)
  • 1¾ c. heavy whipping cream
  • ⅓ c. sugar
  • Peel from one Meyer Lemon
  • 1 vanilla bean
For the marmalade:
  • Zest from two Meyer lemons
  • ¼ c. fresh Meyer Lemon Juice (about two lemons)
  • ½ c. sugar
  1. To make the panna cotta pour ⅓ cup of milk into a medium bowl and sprinkle with the gelatin. Allow to soften for 10 minutes.
  2. Meanwhile, combine the cream, sugar, remaining milk, and lemon peal in a large saucepan. Cut the vanilla bean in half lengthwise and add to the pan.
  3. Bring the cream mixture to a simmer over medium heat and whisk until the sugar dissolves. Remove from heat and let steep for 10 minutes.
  4. Bring the cream mixture to a simmer and add in the gelatin mixture. Stir until dissolved. Remove from heat and remove the vanilla bean and lemon peel.
  5. Divide the cream mixture among 4 ramekins and chill, uncovered, until set. This will take at least 4 hours.
  6. To make the marmalade combine the lemon zest, lemon juice, and sugar in a small saucepan. Bring to a boil, stirring occasionally, and boil for 10 minutes or until mixture thickens and reaches 220 degrees.
  7. Remove from heat and transfer to a small lidded glass jar. Refrigerate for at least 2 hours.
  8. To serve spoon the marmalade over top of the panna cotta and serve with a spoon.
Recipe adapted from Taming of the Spoon
Recipe by Hezzi-D's Books and Cooks at