Meyer Lemon Panna Cotta With Strawberries

• 2 meyer lemons or 2 small lemons
• 2 3/4 cups whipping cream
• 1/2 vanilla beans, split lengthwise or 1 teaspoon vanilla
• 1/2 cup sugar
• 1 (1/4 ounce) envelope unflavored gelatin
• 2 cups fresh strawberries, halved
• 2 tablespoons sugar

1. Squeeze enough juice from lemons to equal 1/4 cup; reserve 1 lemon rind. In medium saucepan combine 2 cups cream, the vanilla bean pod, the reserved lemon rind, and the 1/2 cup sugar. Heat over medium-low heat until mixture comes to a simmer, stirring occasionally to dissolve sugar. Remove from heat; let stand 10 minutes.
2. Meanwhile, place remaining 3/4 cup cream in small bowl; sprinkle with gelatin. Let stand 5 minutes for gelatin to soften. Stir softened gelatin into saucepan; return to medium heat and cook until gelatin is dissolved. Stir in the 1/4 cup lemon juice. Strain to remove vanilla bean pod and lemon rind. Scrape the vanilla beans from pod. Stir vanilla beans into gelatin mixture. Divide among four 10-ounce or six 6-ounce custard cups. Cover; chill at least 4 hours or until set.
3. In medium bowl combine strawberries and 2 tablespoons sugar; let stand at least 5 minutes, stirring twice.
4. Serve in custard cups topped with strawberries or dip bottoms of custard cups into hot water for 10 seconds and loosen sides. Unmold onto dessert plates; serve with strawberries.

lemons, whipping cream, vanilla beans, sugar, unflavored gelatin, fresh strawberries, sugar

Taken from www.food.com/recipe/meyer-lemon-panna-cotta-with-strawberries-378678 (may not work)