Meyer Lemon Panna Cotta – a delicious recipe with unflavored gelatin, sugar, whipping cream, lemon juice, lemon zest, yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sprinkle gelatin over 1/2 cup cold water in a small bowl; let it soften for 5 minutes or until no dry spots remain.
2
Combine sugar and 1/2 cup of water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves. Add cream, lemon juice and lemon zest. Let cool slightly.
3
Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir.
4
Pour mixture into a 5-cup bowl or mold or individual ramekins coated slightly with canola oil. Cover and chill at least six hours or overnight.
5
Serve with Glen Novinger's loquat jelly.
357
kcal
Calories
23
g
Fat
37
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 envelope (2 teaspoons) unflavored gelatin, 1/2 cup sugar, 1 cup whipping cream, 1 cup Meyer lemon juice (4-6 Meyer lemons), and more.
Yes, Meyer Lemon Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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