MEYER LEMON PANNA COTTA
Preparation Heat the heavy cream, half and half, sugar and vanilla bean in a saucepan over medium heat until the sugar has dissolved. Add the lemon zest.
Provided by Chef Laura Frankel
Categories Desserts
Time 25m
Yield 8 Servings
Number Of Ingredients 8
Steps:
- Preparation Heat the heavy cream, half and half, sugar and vanilla bean in a saucepan over medium heat until the sugar has dissolved. Add the lemon zest. Lightly oil eight custard cups with a neutral-tasting oil. (I use canola). Sprinkle the gelatin over the Meyer lemon juice in a medium-sized bowl and let stand 5 to 10 minutes until the gelatin has become "mushy" or bloomed. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish with citrus supremes.
Nutrition Facts :
MEYER LEMON RICOTTA PANCAKES WITH MACERATED STRAWBERRY COULIS
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
- After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.
- Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
- Preheat a griddle.
- In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
- Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
- Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
- What a flapjack!
LEMON PANNA COTTA
Panna Cotta is an old treat from the mountains of Italy, and you'll be so surprised how incredibly easy it is to make. It's luscious, has a silky texture, refreshing with subtle lemon flavor, and a great choice for family dinners or special company. Feel free to garnish with any fresh fruit that's in season if you desire.
Provided by lutzflcat
Categories World Cuisine Recipes European Italian
Time 4h35m
Yield 6
Number Of Ingredients 6
Steps:
- Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
- Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
- Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
- Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
- Garnish with remaining lemon zest before serving.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 21.4 g, Cholesterol 163 mg, Fat 44 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 27.4 g, Sodium 47.8 mg, Sugar 17.8 g
MEYER LEMON PANNA COTTA
Editor's Note: The next time you plan a dinner party, end the meal on the right note by whipping up this Meyer Lemon Panna Cotta. The delightful lemon dessert recipe checks all the boxes for the busy home cook. This lemon panna cotta recipe is easy to make, has fewer than 10 ingredients, can be made in advance, and is a no-bake dessert, too. Your guests will love being served this lemon panna cotta; after a heavy meal, they will love a dessert that's both understated and full of flavor. If you're planning to make this lemon panna cotta, then take a look at the recipe author's suggestion for wine pairing, which follows the instructions. While flan and panna cotta have similar pudding-like textures, they're made a little differently. Both are cooked on the stove, but flan uses eggs as a thickener, while panna cotta, or "cooked cream," relies on gelatin. Italians, myself included, are partial to panna cotta, but I enjoy mixing things up a little and add Meyer lemon juice, which gives the dessert a nice zing. Serve it with a slice of candied lemon peel on the side.
Provided by Cesare Casella
Categories Dessert
Number Of Ingredients 8
Steps:
- Fill a bowl with cool water. Add the gelatin sheets and let soften.
- In a medium saucepan bring the heavy cream and sugar to a boil. Remove from the heat. Remove the softened gelatin sheets from the water and add them to the hot cream. Stir to dissolve.
- Stir in the yogurt, sour cream, Meyer lemon juice, and zest.
- Coat the inside of eight 6-ounce ramekins with nonstick spray, then fill the ramekins with the lemon mixture. Refrigerate for at least 2 hours or up to 2 days.
- To serve, unmold each ramekin on a dessert plate and and top with a fresh fruit of choice.
STRAWBERRY-LEMON PANNA COTTAS
These creamy, delicate custards are super easy to make and great for a dinner party - you can chill and unmold them ahead of time, then top with fruit and drizzle with honey before serving. They're also tasty with juicy stone fruits like sliced peaches and nectarines.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put 1/4 cup cold water in a small bowl. Sprinkle the gelatin over the water, stir and let sit until the gelatin has softened, about 5 minutes.
- Stir the half-and-half and sugar in a small saucepan over medium heat until the sugar melts and the half-and-half is hot and begins to steam. Stir in the softened gelatin, lemon zest, vanilla and a large pinch of salt. Make sure all the gelatin dissolves.
- Divide the mixture evenly into 6 small glass bowls, and let cool for a few minutes. Wrap and refrigerate until chilled and set (the panna cottas will be jiggly), about 4 hours. (They can be made a day ahead and refrigerated.)
- Fill a medium bowl with very hot water. Working with one panna cotta at a time, dip a bowl almost completely in the water, and hold it there for about 1 minute. Dry off the bowl, then invert it onto a small serving plate. Repeat with the remaining panna cottas. (They can be unmolded and inverted onto the serving plates up to 3 hours before serving.) Top each with a mound of strawberries, and drizzle with honey.
MEYER LEMON PANNA COTTA WITH STRAWBERRIES
This is a light custard-like dessert, perfect for Summer fare. Meyer lemons are a cross between a lemon and a mandarin orange. Introduced to the United States from China in 1908 by Frank Meyer, they are less acidic and sweeter than regular lemons.
Provided by Maureen in MA
Categories Dessert
Time 30m
Yield 4-6 custard cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 726.7, Fat 60.9, SaturatedFat 37.7, Cholesterol 224.2, Sodium 67.2, Carbohydrate 45.3, Fiber 2.6, Sugar 35.9, Protein 5.8
MEYER LEMON AND HONEY PANNA COTTA
Make and share this Meyer Lemon and Honey Panna Cotta recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 4h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 2.6, Sodium 0.1, Carbohydrate 0.8, Sugar 0.3
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MEYER LEMON PANNA COTTA RECIPE | MYRECIPES
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- Remove rind from lemon using a vegetable peeler, avoiding white pith. Squeeze 3 tablespoons juice from lemon. Combine rind, 1/2 cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer over medium heat (do not boil). Remove pan from heat; cover and let stand 20 minutes. Discard rind. Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes. Return half-and-half mixture to medium heat; cook for 1 minute or until very hot. Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute). Stir in buttermilk and 3 tablespoons juice. Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray. Cover and refrigerate for 4 hours.
- Run a knife around outside edges of panna cotta. Place a plate upside down on top of each cup; invert onto plate. Garnish with mint and rind, if desired.
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