Preparation

• Heat the heavy cream, half and half, sugar and vanilla bean in a saucepan over medium heat until the sugar has dissolved. Add the lemon zest.
• Lightly oil eight custard cups with a neutral-tasting oil. (I use canola).
• Sprinkle the gelatin over the Meyer lemon juice in a medium-sized bowl and let stand 5 to 10 minutes until the gelatin has become “mushy” or bloomed.
• Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
• Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
• Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish with citrus supremes.