Honeysuckle and Meyer Lemon Panna Cotta

Honeysuckle and Meyer Lemon Panna Cotta

This Honeysuckle and Meyer Lemon Panna Cotta is a sweet delight.

Honeysuckle and Meyer Lemon Panna Cotta
 
Makes 8 servings
Ingredients
  • Honeysuckle Gelatin:
  • 5 cups heavy whipping cream
  • 2 cups honeysuckle blossoms, divided
  • ¼ cup fresh Meyer lemon juice
  • 2 envelopes unflavored gelatin
  • 1¼ cups granulated sugar
  • 1 vanilla bean, split lengthwise
  • 1 tablespoon vanilla extract
  • Lemon Curd Gelatin:
  • 2 envelopes unflavored gelatin
  • ½ cup cold water
  • 1½ cups granulated sugar
  • 1½ cups fresh Meyer lemon juice
  • ½ cup half-and-half
  • 8 egg yolks
  • 1 teaspoon vanilla extract
  • Garnish: honeysuckle blossoms
Instructions
  1. For honeysuckle gelatin: In a large container, combine cream and 1 cup honeysuckle. Cover, and refrigerate for at least 6 hours or overnight. Strain mixture through a fine-mesh sieve into a separate container; discard solids. Store, covered, in refrigerator for up to 3 days.
  2. In a small bowl, combine lemon juice and gelatin; set aside to soften.
  3. In a large saucepan, combine honeysuckle cream, sugar, remaining 1 cup honeysuckle blossoms, vanilla bean, and vanilla extract over medium-high heat. Bring mixture to a boil. Reduce heat to medium, and simmer until sugar is dissolved, about 3 minutes. Remove from heat, and allow cream to steep for 10 minutes. Stir in gelatin mixture, whisking until all gelatin solids are dissolved. Strain mixture through a fine-mesh sieve into a container; discard solids. Pour mixture into a 10-cup silicone Bundt pan. Refrigerate for 4 to 6 hours, or overnight.
  4. For lemon curd gelatin: In a small bowl, combine gelatin and ½ cup water; set aside to soften.
  5. In a medium saucepan, combine sugar, lemon juice, half-and-half, egg yolks, and vanilla extract over medium-high heat. Cook mixture, whisking constantly, until a candy thermometer registers 160°. Add gelatin mixture, whisking to combine. Strain mixture through a fine-mesh sieve into a bowl; discard solids. Let cool to room temperature, about 30 minutes. Pour lemon curd gelatin over honeysuckle gelatin layer. Refrigerate for 4 to 6 hours, or overnight.
  6. To unmould, gently run a small knife around outer edge of pan to break seal. Dip bottom of pan in warm water for about 15 seconds. Invert onto a serving plate, and carefully remove pan. Serve chilled. Garnish with honeysuckle, if desired. Store, covered, in refrigerator for up to 3 days.

For more recipes featuring honeysuckle, see “Ambrosial Delights” on page 119 of the May/June 2017 issue of Victoria. 

The Special French Issue: Preview May/June 2017 

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