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Meyer Lemon Panna Cotta

Photo: Iain Bagwell; Styling: Mindi Shapiro

Hands-on time 35 mins
Total time 4 hrs, 35 mins
Yield

Serves 4

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)

Nutrition Information

  • 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
  • iron 0.1 mg
  • sodium 258 mg
  • calcium 214 mg

How to Make It

  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.

Also appeared in: Southern Living, January, 2016;