Recipe: Meyer Lemon Panna Cotta with Candied Kumquats and Sea Salt–Roasted Pistachios

Bronwen Wyatt's recipe for Meyer Lemon Panna Cotta with Candied Kumquats and Sea Salt–Roasted Pistachios, apdated by the James Beard Foundation

 

Sweet, mellowly acidic, and believed to be a cross between a common lemon and a mandarin orange, Meyer lemons are one of the more beguiling varieties of winter citrus. We love the soft tang they give to sweets, like this sophisticated panna cotta from pastry chef Bronwen Wyatt of La Petite Grocery in New Orleans. In addition to showcasing the Meyer lemon's delicate flavor, the dessert is also an homage to Turkey, which Wyatt visited a couple of years ago. "I was incredibly inspired by the flavor profiles in Istanbul," she says. "The touch of orange blossom water in the panna cotta and the roasted pistachio garnish are a nod to its cuisine."

 

Get the recipe here.

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