Meyer Lemon Panna Cotta

If you're a lemon lover, you might want to try this easy
recipe - it's quite good.  I followed the recipe exactly, except for
the elimination of the extra 2 tablespoons of sugar.

http://www.sfgate.com/food/recipes/print.html?rid=18149

 

I'd agree with KY about possibly adjusting the sugar since, as stated, Meyers tend to be milder/sweeter than typical lemons.  However, I like an intense lemon flavor, so I made this with Meyer and one regular lemon and left the sugar as mentioned in the original post.

A peripheral question: If I wanted to used Splenda instead of sugar, how would the amount of sweetner be adjusted, or would it?  I've never used Splenda, rarely bake, and don't even have sugar in the house - borrowed some from a neighbor when I made this.

 

I made the dish again and decided to stay with sugar, but I did reduce the amount somewhat, mainly to increase the lemon flavor.  I added some blueberries as Koukouvagia suggested.  It looks pretty, and it'll probably taste pretty durned good, too.

 

Let us know how you like it.

Since I like intense lemon flavor, I used a large regular lemon (including the zest) and the balance of Meyer lemons and their zest.  I cut back sugar to a couple of TBS less than one cup.  Next time I make it, I'll put blueberries in the bottom of ramekins and pour the panna cotta over them, then the berries will cover the top of the panna cotta when the dessert is removed from the container.

I've made this with non-fat and low-fat Greek yogurt - both turned out well.  I used Trader Joe's yogurt.  Also, use a good heavy cream.  Some store brands are loaded with chemicals and additives. 

 

KK - I've made this a few times and highly recommend making it according to the recipe and see how it works for you.  Meyer lemons, as noted earlier, have a different flavor profile than "regular" lemons, and using regular lemons could determine how much sugar you use. 

Also, I made it once using regular sugar, and there was a very slight graininess the result - not as smooth as when I made it other times.  I believe that the sugar did not dissolve as well as it would have had superfine sugar been used.  So, if using regular sugar, be sure it dissolves completely - you may want to cook the syrup mixture a little longer than what may seem necessary, although you seem to have been satisfied with the texture.

I am convinced that some yogurts have additives that can effect the result.  I made it a point to check the ingredient list on the yogurt I used to be sure it wasn't "contaminated" by odd ingredients.  It's also possible that the results might be a little different because of the type of yogurt used: fat free, low fat, full fat.  I'm just supposing on that point because I've not tried a side-by-side comparison of the three possibilities.  However, I'd strongly suggest to anyone making this dish, use a good quality Greek style yogurt.

Finally, I made sure to finely mince the lemon zest, and let it sit for a bit in the hot sugar syrup mixture before adding to the yogurt.  That gave a smoother texture and mouth feel than when I didn't mince the zest so fine, and letting the zest sit a bit in the hot syrup may have added a bit to the lemon flavor.

Regardless, it's an easy and tasty dessert to make, and in some ways, using yogurt makes it a little healthier than panna cotta made with all cream.  I'm glad you liked it.

 

Not being a sugar user, that's good advice.  The person who sent me the recipe mentioned it as well.  Gotta try it some time.  Question: couldover processing the sugar add enough heat to in some way change the characteristics of the sugar, such as partially melting or softening it?