Sonoma Cooking School, with Recipes

Meyer Lemon Panna Cotta with Local Strawberries

Meyer lemons are a cross between a lemon and a mandarin orange. Introduced to the United States from China in 1908 by Frank Meyer, they are less acidic and sweeter than regular lemons. “Meyer lemon trees grow in just about everyone’s yard here,” Chef Greenwald says. “Their flavor is truly sublime.”

2 Meyer lemons or 2 small lemons
2-3/4 cups whipping cream
1/2 vanilla bean, split lengthwise or 1 teaspoon vanilla
1/2 cup sugar
1 envelope unflavored gelatin
2 cups fresh strawberries, halved
2 tablespoon sugar

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.

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.

In medium bowl combine strawberries and 2 tablespoons sugar; let stand at least 5 minutes, stirring twice.

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. Makes 4 to 6 servings.