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.
Thought this was delicious, but did make a couple of edits, specifically substituting Kefir for buttermilk, using a regular lemon, and adding about 2T lemon juice to the recipe amount. The result was refreshing and tart, not too sweet, the perfect foil for fresh berries.
Rather bland and needs just a tiny bit more sugar, perhaps one or two tablespoons. I didn't like the buttermilk flavor in this. Maybe Greek yogurt would work in its place. I'll try the recipe once more with more sugar, low fat milk in place of the 1/2 & 1/2 and more Meyer lemon peel to steep in the milk to increase the lemon essence.
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