Meyer lemon–a lemon/orange hybrid–is sweeter than conventional lemon. If you don’t have access to Meyer lemons, you can use a regular lemon and enjoy a dessert that’s a bit more tart.
- 1 Meyer or regular lemon
- 11 tablespoons 2% reduced-fat milk, divided
- 1/2 cup half-and-half
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 3/4 teaspoons unflavored gelatin
- 1 1/2 cups reduced-fat buttermilk
- Cooking spray
- Mint leaves and lemon rind strips (optional)
- Remove rind from lemon using a vegetable peeler, avoiding white pith.
- Squeeze 3 tablespoons juice from lemon.
- Combine rind, 1/2 cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer over medium heat (do not boil).
- Remove pan from heat; cover and let stand 20 minutes. Discard rind.
- Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes.
- Return half-and-half mixture to medium heat; cook for 1 minute or until very hot.
- Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute).
- Stir in buttermilk and 3 tablespoons juice.
- Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray.
- Cover and refrigerate for 4 hours.
- Run a knife around outside edges of panna cotta.
- Place a plate upside down on top of each cup; invert onto plate.
- Garnish with mint and rind, if desired.