Vanilla Panna Cotta with Meyer Lemon Compote

I love having this type of dessert especially now when the weather is getting much warmer. It is silky, soothingly smooth and can be the perfect end to most meals. Since I have still have Meyer lemons I made some compote to go with it. The sweet sourish with a hint of bitterness of the compote goes so well with the light panna cotta.

I would like to take this opportunity to wish my mom in Malaysia and all the wonderful mothers out there, Happy Mother's Day!

Smiles of happy sunshine,

Arms of everlasting luv,

Touch of sweet roses,

There is magic in the air

Whenever you're there,

Mother, everything to you I owe,

May all pleasures of life come your way.

Happy Mother’s Day

Ingredients for Panna Cotta:

2 1/2 cups milk (I used 2% fat)
1 packet (7 gram) gelatin powder
1/4 cup warm water
2 tbsp sugar
1 tsp pure vanilla extract

Meyer Lemon Compote:

6 Meyer lemons
1/3 cup sugar (you might need a bit more if you use regular lemons)

1. Remove the rind of the lemon with a peeler (just the yellow part) and slice it thinly. Cut off the white part and remove the pulp and juice.
2. Put the sliced rind, pulp and juice in a small heavy sauce and cook until thick and the juiced reduced. Set it aside.
3. To make the panna cotta: place the water in a small bowl and sprinkle over the gelatin. Set it aside until the gelatin absorbs the water (to bloom).
4. Place the milk in a saucepan over medium heat with the sugar, stir occasionally and allow the milk to come to a slow boil. Add in the gelatin and cook, stirring for a minute or until the gelatin dissolved.
5. Remove from heat and add in the vanilla. Pour mixture into 4 little ramekins and let it cool at room temperature before refrigerating. Refrigerate for 4 hours or until set.
6. Top it with lemon compote before serving.

Note: This panna cotta is not firm enough to be unmolded.