Meyer lemon and pistachio panna cotta

Time 20 minutes
Yields Serves 4
Meyer lemon and pistachio panna cotta

Combine the cream, milk and sugar in a saucepan and cook over medium heat for 5 minutes.


Combine one-half cup pistachios and the lemon zest in a food processor. Pour the heated cream mixture over the top and pulse 3 or 4 times to break up the pistachios. Transfer to a covered container and refrigerate 2 hours to infuse the flavors.


Place the gelatin in a large stainless steel mixing bowl. Pour the water over the gelatin, adding more water if necessary to moisten all of the gelatin.


Place the mixing bowl over a saucepan of barely simmering water and heat until the gelatin melts, about 30 seconds. Do not stir the gelatin, as it will scald on the sides of the mixing bowl. Turn off the heat and keep the gelatin warm.


Using your fingers, lightly coat 4 (one-half-cup) ramekins with oil.


Bring the cream mixture to a simmer and pour it through a fine mesh strainer into the gelatin. Whisk to combine thoroughly, scraping the bottom of the bowl to free any gelatin that may have solidified there.


Divide the mixture evenly among the prepared ramekins and refrigerate for 6 to 8 hours. To unmold the panna cotta, run a thin knife around the side of each ramekin, dip the bottom in hot water for a few seconds and invert onto a plate. Sprinkle with the remaining 1 tablespoon chopped pistachios.

This recipe is adapted from pastry chef Nancy Silverton’s justly celebrated version made with bitter almonds. You can serve this as is, or it is very nice with sugared fruit, such as strawberries.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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