Rating: 3.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1

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.

Deb Wise
Recipe by Cooking Light January 2013

Gallery

Iain Bagwell; Styling: Mindi Shapiro

Recipe Summary

hands-on:
35 mins
total:
4 hrs 35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

185 calories; fat 6.3g; saturated fat 3.8g; mono fat 0.8g; poly fat 0.1g; protein 7g; carbohydrates 26g; fiber 0.1g; cholesterol 22mg; iron 0.1mg; sodium 258mg; calcium 214mg.
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