Meyer Lemon Panna Cotta

Makes 6 ramekinsPanna Cotts


1 cup Dandy Meyer lemon juice (4-6 Meyer lemons and their zest)

1 envelope plain gelatin

1 ¼ cup Fine white sugar

1 cup Heavy cream

1 cup Fage Greek yogurt

½ Cup water


  1. Combine sugar and ½ cup of water in a saucepan; bring to a simmer and stir until sugar dissolves.
  2. Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves.
  3. Let cool, then add cream, lemon juice and lemon zest.
  4. Put yogurt in a mixing bowl and whisk to loosen it up.
  5. Add the cream mixture.  Do not over stir, just until smooth.
  6. Pour mixture into a 5-cup bowl or mold. I used 7 individual ramekins.
  7. Tap the bowl on the counter to remove air bubbles.
  8. Cover and chill until set, Enjoy!
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2 Responses to “Meyer Lemon Panna Cotta”

  1. ryan demarton says:

    i think it sounds divine and im going to try it!!!

  2. Judy Major says:

    The ingredients in this recipe are listed out of sequence and the recipe is missing some crucial information. The gelatin must be softened in 1/2 c cold water, prior to adding it to the simmered sugar/water mixture. Greek yogurt can be low fat. I followed the directions above and though the mixture was tasty, it never set undoubtedly because, following instructions, the gelatin never dissolved properly.

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