MEYER LEMON PANNA COTTA
Colin Keir | Executive Chef | Raleigh Embassy Suites
My grandma used to have a Meyer lemon tree in her backyard, and I created this recipe once I finished culinary school to use up some of those delicious lemons!
Ingredients
4 Gelatin Sheets 4 cups Heavy Cream 1 cup Granulated Sugar
1 cup Plain Yogurt 1 cup Sour Cream 1 tsp Vanilla
2 tsp Meyer Lemon Zest 3 tbsp Meyer Lemon Juice
Instructions
1.Bloom gelatin with a little cold water in a bowl. 2.Heat cream and sugar until warm, not boiling. 3.Take off heat, add bloomed gelatin, removing it from the water. 4.Add sour cream, yogurt, vanilla, lemon zest, and juice. 5.Whisk until blended, then put into sprayed ramekins or aluminum cups for a plated option. 6.Refrigerate for at least 4 hours before unmolding, serve with your choice of sauces/garnishes.
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