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Meyer Lemon Panna Cotta

Source of Recipe

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Meyer Lemon Panna Cotta

Myrecipes.com – e-mail
Cooking Light - January 2013 - Deb Wise,
Reviews rate this recipe 3.7 of 5 stars.
Serves 4
Total time: 4 Hours, 35 Minutes

Meyer lemon--a lemon/orange ¬hybrid--is sweeter than conventional lemon. If you don't have access to Meyer lemons, you can use a regular lemon and enjoy a dessert that's a bit more tart.

Ingredients:
1 Meyer or regular lemon
11 tablespoons 2% reduced-fat milk, divided
1/2 cup half-and-half
1/3 cup sugar
1/4 teaspoon salt
1 3/4 teaspoons unflavored gelatin
1-1/2 cups reduced-fat buttermilk
Cooking spray
Mint leaves and lemon rind strips (optional)

Preparation:
1. 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.

2. 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.

1/4 of recipe equals: Calories 185; Fat 6.3 g (Satfat 3.8 g, Monofat 0.8 g, Polyfat 0.1 g); Protein 7 g; Carbohydrate 26 g; Fiber 0.1 g; Cholesterol 22 mg; Sodium 258 mg