Meyer Lemon Panna Cotta 2
- 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 reaspoons unflavored gelatin
- 1 1/2 cups reduced fat buttermilk (always use Whole Foods buttermilk--the best)
- cooking spray
- Mint leaves and lemon rind strips (optional)
- Remove rind from the 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 oz) remekins or custard cups coated with cooking spray. Cover and refrigerate for 6 hours.
- Garnish with mind and rind, if desired.
milk, sugar, salt, unflavored gelatin, buttermilk, cooking spray, lemon rind strips
Taken from www.epicurious.com/recipes/member/views/meyer-lemon-panna-cotta-2-52382251 (may not work)