Prep Time:
6 hrs 10 minutes (6 hours inactive)
Ingredients:
2 tbsp grated Meyer lemon zest
5 tbsp fresh Meyer lemon juice
2 tsp unflavored gelatin
2 cups heavy cream
1 cup whole milk
½ cup sugar
Blueberry compote:
1 pint blueberries
2 tbsp granulated sugar
2 tbsp Meyer lemon juice
Directions:
In a saucepan mix in the cream, milk, gelatin and sugar over medium heat. Stir constantly for 2 minutes until the gelatin and sugar is dissolved. Do not let mixture boil.
Bring mixture to a simmer. Add in the lemon juice and zest to the pan.
Simmer the mixture for 10-12 minutes allowing the flavors to develop and mixture to thicken. Stir occasionally every few minutes.
Strain mixture through a fine sieve to discard the solids.
Pour the panna cotta into 6 ramekins or pudding bowls and chill in the refrigerator for 6 hours or overnight.
To make blueberry compote, add blueberries, sugar, and 2 tbsp lemon juice to a saucepan and bring to a boil.
Reduce heat and simmer for 5 minutes.
Cool compote and serve over panna cotta.
