Meyer Lemon Coconut Panna Cotta
For the Panna Cotta:
2 cups coconut milk, divided
1/4 cup water
1 package gelatin
1/2 cup granulated sugar
1 cup 2% milk
zest of 1 Meyer lemon
1 tablespoon Meyer lemon juice
For the Meyer Lemon-Apricot “Compote”:
1/2 cup apricot jam
zest and juice of 1 Meyer lemon
In a saucepan, combine 1 cup of coconut milk with 1/4 cup of water. Sprinkle gelatin over the coconut milk and let it sit for 5 minutes. Warm the saucepan over low heat and stir, until the gelatin dissolves completely.
Add the remaining coconut milk, sugar, 2% milk and cook over medium heat until steam arises, stirring periodically. Turn off the heat, cover the pan, and allow to sit for about 20 minutes.
Stir in the lemon zest and juice, then pour the mixture into ramekins or serving cups. If you prefer, you can also strain the zest.
Chill the panna cotta in the refrigerator for at least 4 hours or overnight.
The topping is a “cheat’s” compote. To make the compote, stir together the apricot jam, zest and lemon juice.
Serve the panna cotta topped with the compote, within 24 hours.