Meyer Lemon Panna Cotta

Gluten Free
Health score
1%
Meyer Lemon Panna Cotta
275 min.
4
174kcal

Suggestions


Indulge in the delightful flavors of our Meyer Lemon Panna Cotta, a gluten-free dessert that is sure to impress your guests and satisfy your sweet tooth. This creamy Italian classic is not only a feast for the eyes but also a refreshing treat that perfectly balances the tartness of Meyer lemons with the smoothness of buttermilk and half-and-half.

With a preparation time of just 275 minutes, this dessert allows you to plan ahead and create a stunning finale for any meal. Each serving contains only 174 calories, making it a guilt-free indulgence that you can enjoy without hesitation. The unique combination of ingredients, including reduced-fat buttermilk and a hint of salt, enhances the overall flavor profile, ensuring that every bite is a burst of citrusy goodness.

Whether you're hosting a dinner party or simply treating yourself, this Meyer Lemon Panna Cotta is a showstopper that will leave everyone asking for seconds. The elegant presentation in ramekins, topped with fresh mint and lemon rind, adds a touch of sophistication to your dessert table. So, roll up your sleeves and get ready to impress with this delightful dessert that captures the essence of spring in every spoonful!

Ingredients

  • 1.8 teaspoons gelatin powder unflavored
  • 0.5 cup half-and-half 
  •  regular lemon 
  • 1.5 cups buttermilk reduced-fat
  • 11 tablespoons milk 2% divided reduced-fat
  • 0.3 teaspoon salt 
  • 0.3 cup sugar 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • knife
  • whisk
  • ramekin
  • peeler

Directions

  1. Remove rind from lemon using a vegetable peeler, avoiding white pith. Squeeze 3 tablespoons juice from lemon.
  2. 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).
  3. Remove pan from heat; cover and let stand 20 minutes. Discard rind.
  4. 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.
  5. 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.
  6. Run a knife around outside edges of panna cotta.
  7. Place a plate upside down on top of each cup; invert onto plate.
  8. Garnish with mint and rind, if desired.

Nutrition Facts

Calories174kcal
Protein15.42%
Fat26.43%
Carbs58.15%

Properties

Glycemic Index
23.9
Glycemic Load
12.08
Inflammation Score
-3
Nutrition Score
5.8347826988801%

Flavonoids

Eriodictyol
5.77mg
Hesperetin
7.53mg
Naringenin
0.15mg
Luteolin
0.51mg
Kaempferol
0.01mg
Myricetin
0.14mg
Quercetin
0.31mg

Nutrients percent of daily need

Calories:174.11kcal
8.71%
Fat:5.39g
8.3%
Saturated Fat:3.25g
20.32%
Carbohydrates:26.71g
8.9%
Net Carbohydrates:25.95g
9.44%
Sugar:24.96g
27.73%
Cholesterol:17.49mg
5.83%
Sodium:320.52mg
13.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.08g
14.16%
Calcium:194.51mg
19.45%
Vitamin C:15.56mg
18.87%
Vitamin B2:0.29mg
16.83%
Phosphorus:151.79mg
15.18%
Vitamin B12:0.47µg
7.9%
Potassium:271.48mg
7.76%
Selenium:4.7µg
6.71%
Vitamin B5:0.54mg
5.35%
Magnesium:20.01mg
5%
Zinc:0.71mg
4.76%
Vitamin B1:0.07mg
4.47%
Vitamin B6:0.08mg
4.16%
Vitamin A:197.4IU
3.95%
Copper:0.06mg
3.21%
Fiber:0.76g
3.02%
Folate:10.97µg
2.74%
Iron:0.26mg
1.44%
Vitamin E:0.17mg
1.16%
Source:My Recipes