Meyer Lemon Panna Cotta With Strawberries – a delicious recipe with lemons, whipping cream, vanilla beans, sugar, unflavored gelatin, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
In medium bowl combine strawberries and 2 tablespoons sugar; let stand at least 5 minutes, stirring twice.
4
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.
765
kcal
Calories
59
g
Fat
50
g
Carbs
5
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 7 ingredients. The key ingredients include: 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, and more.
Yes, Meyer Lemon Panna Cotta With Strawberries 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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