Meyer Lemon And Honey Panna Cotta

• Panna Cotta
• 2 teaspoons/ 10 ml gelatin powder or 4 sheets of 2 g soaked in cold water
• 1 1/2 cups/ 375 ml milk
• 1 1/2 cups/ 375 ml of 35-percent cream
• 1/2 vanilla bean, seeds scraped and pod
• meyer lemon zest, cut into thick strips
• 1/2 cup/ 125 ml honey
• meyer lemon wedge, for garnish
• Meyer Lemon Caramel
• 1 cup/ 250 ml powdered sugar
• 2 tablespoons/ 30 ml butter
• 1 meyer lemon, juice of
• 3 tablespoons/ 45 ml 35-percent cream
• Garnish
• meyer lemon, Supreme of

1. For the panna cotta:
2. Dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes.
3. Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zest and honey (keep the lemon juice for the caramel). Slowly bring to a boil. Add the gelatin and continue cooking until it's completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes.
4. Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours.
5. For the caramel:
6. Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice, and cream. Turn off the heat, and let it sit for 2 minutes.
7. For serving:
8. Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.

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Taken from www.food.com/recipe/meyer-lemon-and-honey-panna-cotta-532189 (may not work)