Meyer Lemon & Passionfruit Panna Cotta

• Gluten free

• Produce

  • 1/3 cup Meyer lemon, freshly squeezed
  • 2 tbsp Passion fruit puree

• Baking & Spices

  • 1/3 cup Granulated sugar
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla extract

• Drinks

  • 1 12-ounce can Club soda

• Dairy

  • 3/4 cup Cream
  • 1 cup Whole milk

• Desserts

  • 3 1/2 tsp Gelatin, Unflavored
  • 8 Maraschino cherries

Found on loveandoliveoil.com

Ingredients

• 2 teaspoons unflavored gelatin
• 1 cup whole milk
• 3/4 cup cream
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup freshly squeezed Meyer lemon juice (from about 4 medium lemons)
• 2 tablespoons (1 ounce) passion fruit purée*
• 1 12-ounce can club soda
• 1 1/2 teaspoons unflavored gelatin
• 2 tablespoons sugar (increase if using unsweetened passion fruit)
• 8 maraschino cherries, drained on paper towels

Directions

• Place 1/4 cup cool water in small microwave-safe dish. Sprinkle 2 teaspoons gelatin over top. Set aside and let soften for 5 minutes. To prepare containers, prop eight small 6-ounce jars in a muffin tin on an angle. If necessary, crumple a bit of paper towel or aluminum foil underneath the jars to support them. You can test out the angle of the jar with water, and adjust as necessary. (Alternatively, if you don’t want a fancy angled design, just set the jars on a flat plate or rimmed baking sheet). Combine milk, cream, and sugar in a medium saucepan set over medium-low heat. Gently warm milk, stirring occasionally, until sugar is dissolved and mixture just starts to steam. Remove from heat. Microwave softened gelatin for 5 to 8 seconds, then stir until smooth. Whisk in to warm milk mixture. Divide among prepared jars. Carefully transfer to the refrigerator (you don’t want the liquid sloshing up the sides) and place on a flat level surface. Let sit, undisturbed, until fully set, at least 6 hours or overnight. To prepare the gelée layer, again place another 1/4 cup cool water in small microwave-safe dish. Sprinkle 1 1/2 teaspoons gelatin over top. Set aside and let soften for 5 minutes. Combine lemon juice, passion fruit puree, 3/4 cup of club soda, and sugar in a medium saucepan (note that if your passion fruit is unsweetened you may want to increase the sugar quantity to taste). Stir over medium heat until mixture is warmed and sugar is dissolved. Remove from heat. Microwave softened gelatin for 5 to 8 seconds, then stir until smooth. Whisk in to warm juice mixture along with remaining club soda. Transfer to a heat-proof bowl or large measuring cup with a spout (for easy pouring) and let cool for about 45 minutes to 1 hour, until just barely warm to the touch (approximately 85 degrees). DO NOT rush this step: it is essential for the second layer to be lukewarm before pouring on top of the first layer, otherwise the warm gelatin will melt the layer under it and you’ll end up with a chunky mess. Trust me. At the same time, don’t forget about it or the gelatin might set up too much, making it impossible to pour.  When gelatin mixture is just barely lukewarm to the touch, remove jars from fridge. Transfer to a rimmed baking sheet, they will be sitting level now. Carefully pour gelatin mixture on top. Refrigerate for 1 1/2 to 2 hours or until gelatin is partially set, then place cherries on top. They should sink ever so slightly into the partially-set gelatin. If they sink too far, let the gelatin set up a bit more and try agin. If they don’t sink at all, well, you can’t exactly ‘unset’ the gelatin so just place the cherries right on top. Refrigerate until completely set, another 4 to 6 hours, before serving.