Meyer Lemon and Honey Pannacotta

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Chuck Hughes' Meyer Lemon and Honey Panna Cotta is a deliciously decadent dessert.

Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: 4

2 teaspoons gelatine powder (10 ml), or 4 sheets of 2 grams soaked in cold water
1 1/2 cups of milk (375 ml)
1 1/2 cups of 35 % cream (375 ml)
1/2 vanilla bean, seeds scraped
1 Meyer lemon, zested and cut into thick strips
1/2 cup of honey (125 ml)
Wedges of Meyer Lemon to garnish

For the Panna cotta: Dissolve the gelatin powder in 1/4 cup (60 ml) of cold water. Let it rest for 3 minutes.
Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zests and honey (keep the lemon juice for the caramel). Slowly bring to a boil. Add the gelatin and continue cooking until it’s completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes.
Strain through a fine sieve and divide into 4 glasses. Put it in the fridge and let sit for at least 4 hours.

For the caramel: Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice and cream. Turn off the heat, and let it sit for 2 minutes.