From: Chef Don Curtiss, Volterra, Kirkland, WA. Yield: 12 servings.
4 gelatin sheets (gold strength)
¼ cup cold water
2 Tbsp. fresh Meyer lemon juice
4 tsp. Meyer lemon zest, finely minced
2 cups heavy cream
1 cup sugar
3½ cups sour cream
6 fl. oz. mascarpone cheese
1 Tbsp. vanilla extract
Meyer Lemon Syrup (yields 16 fl. oz.):
2½ cups sugar
2½ cups water
½ cup Meyer lemon juice
¼ cup Meyer lemon zest, finely minced
½ cup orange-flavored liqueur
For custard: Break gelatin sheets in half and place in a small bowl with water to soak until the gelatin is soft. Then place bowl over a burner on low to quickly melt gelatin. (You can also do this in a plastic measuring cup in the microwave.)
Meanwhile, in a large bowl, whisk the remaining ingredients together with the melted gelatin and place bowl over a pan of simmering water. Whisk mixture until it is smooth and hot.
Ladle 6 fl. oz. into each glass custard dish. Place custards on half sheet pans and cover with plastic wrap. Be sure not to let the wrap touch the top of custards. Refrigerate overnight or a minimum of 12 hours before serving.
For Meyer Lemon Syrup: Place ingredients in a stainless saucepan. Bring to a boil and cook to a temperature of 230°F, or until syrupy. Cool and store refrigerated. Garnish as desired.