Honey Panna Cotta with Meyer Lemon Curd

I have finally figured out that it can be incredibly easy to eat a rich, sugar-free and gluten-free dessert that doesn't have chocolate in it. Not that I'm turning away from my beloved chocolate any time soon!

More impressive than a pudding (even a homemade one) with the richness of cheesecake minus the baking, massive portions, and 8 hours of refrigeration. Granted, you'll still need to refrigerate these for 4 hours.

If you've never tried Meyer lemons, you'll have to grab some the next time you see them. They don't have the sourness of a regular lemon, but still have enough tang and sharpness to cut the rich silkiness of the panna cotta.

Honey Panna Cotta with Meyer Lemon Curd (refined sugar-free)
Adapted from Cannelle et Vanille and Tartelette
Yield: 4 large servings

Honey Panna Cotta
2 tablespoons cold water
2 teaspoons gelatin
2 cups heavy cream
1/4 cup honey
1 cup plain, whole milk yogurt
Meyer Lemon Curd
2 large eggs
1 tablespoon honey
6 tablespoons Meyer lemon juice from 4 lemons
1 teaspoon Meyer lemon zest, plus additional for serving
1 tablespoon unsalted butter, at room temperature


To make the Panna Cotta:
Place the cold water in a small bowl and sprinkle the gelatin over it.

Pour the heavy cream and honey into a medium saucepan, set over medium heat and bring to a simmer. Remove from heat. Whisk in the gelatin until fully dissolved, followed by the yogurt.

Divide equally between 4 glasses or mugs and allow to cool at room temperature for 20 minutes before placing in the refrigerator for at least 4 hours.

To make the Lemon Curd:
Set a medium pot over medium heat with about an inch of water in the bottom. Bring the water to a simmer and lower heat to keep at a simmer.

Stir together the eggs, honey, lemon juice, and 1 teaspoon lemon zest in a heat proof bowl and set over the simmering water. Stir with a wooden spoon until it thickens enough to coat the back of the spoon without sliding off. It will be runnier than a pudding.

Pour through a strainer into a clean bowl and allow to cool until it feels just slightly warm.

Add the softened butter and whip with a hand mixer or stand mixer until the butter is fully incorporated and the mixture lightens in color.

Refrigerate in an airtight container until ready to use.

To serve:
Top each panna cotta with a generous dollop of lemon curd and a sprinkle of lemon zest.