I don’t know about you but no sooner does the sun come out than I think about Spring. And I know I’m not alone because the bulbs seem to be taking advantage of Winter’s laziness by emerging earlier than usual. At this rate it won’t be long before the buds on Vancouver’s cherry trees join in too. I want to shed my heavy outer layers, dispense with my over used wellies and feel a need for lighter, more delicate food. Don’t get my wrong, I can never tire of those stews that have got me through the cold months but every so often I crave the whisper of a finish to my evening meal.
I’ve recently become hooked on Meyer lemons. Oh my word they are sweeter and less acidic than their regular cousins, and their thinner skins give off the most beautifully delicate fragrance. They are believed to be a cross between a lemon and either a mandarin or an orange but sadly are only available between November – April, so go grab some quickly.
So today I’m sharing our new favourite dessert, this will take you little more than 5 minutes to make, a few hours chilling time and then you’re ready to go and believe me, you’ll be as happy with it as we all were.
Fluff: The dictionary gives the definition as something having a very light, soft, or frothy consistency or appearance: Example a fluff of meringue; a fluff of summer clouds; a light downy substance. This is very definitely a lemon cloud-like fluff of a sweet and refreshing delicacy. It’s very much like a panna cotta, only lighter still and even fluffier – hence the name.
meyer lemon fluff
I am addicted to the light, fluffy and cloud-like texture of this dessert but if you would prefer something a bit more panna cotta like, add an extra teaspoon of gelatin.
Print the recipe here
Put 1/2 cup of filtered water into a pan, sprinkle over the gelatin and set aside for 5 mins or so, till softened and spongy. Meanwhile, put the lemon zest and juice, coconut milk and salt into a large jug. Heat the gelatin very gently, just until dissolved and no more. Remove from the heat, stir in the honey and whisk into the lemon coconut mixture.
Divide between 6 ramekins or small glasses and chill until set.