1 cup whole milk
1 cup heavy whipping cream
1 vanilla bean split
5 tablespoons Meyer lemon juice, fresh squeezed
2 teaspoons granulated gelatin
1/2 cup sugar
1 cup sour cream
2 tablespoons Meyer lemon zest, chopped fine
Bring milk and heavy cream to a simmer with the split vanilla bean.
Remove from heat, cover and let steep for 30 minutes. Remove vanilla bean. In a bowl, sprinkle the gelatin over the lemon juice and let bloom for 10 minutes. Add the lemon gelatin and the sugar to the vanilla cream mixture. Cook over low heat until all of the gelatin and sugar are dissolved. Remove from heat and add sour cream and zest.
Pour into lightly oiled molds and chill for 4 to 6 hours.
We serve this with Texas Blueberry Compote made with blueberries, sugar, chardonnay, and cinnamon. Just bring the compote to a boil and spoon it around the unmolded Panna Cotta in a shallow bowl.
Add more zest for garnish.
Recipe courtesy of Chef Tom McGrath, Café Nutt