Lemon panna cotta

This lemon panna cotta is a lovely fresh variation on the classic set cream dessert. It's easy to make, made ahead and a wonderful balance of rich creaminess and delicate citrus flavor. 

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

Lemon is one of my favorite flavors, so it's always something I am drawn to on the menu if we have desserts while out. It's great in both sweet and savory, of course, but for me one of the things that's great about lemon desserts is they feel that bit fresher and lighter, even if they aren't necessarily. Which is so nice as a way to end your meal.

This lemon flavored panna cotta is a perfect case in point. It has all the lovely creaminess you would expect, but is gently fresh-tasting too. And perfectly delicious.

What is panna cotta?

Panna cotta is a very simple Italian dessert that is simply a set cream. The origins are a little unclear but many seem to suggest it's from the Piedmont region in the North of Italy.

One of the great things about it is you make it ahead and then leave it to set, so it's the perfect dessert for entertaining. You can also add different flavors, either into the mixture itself like coffee panna cotta and mango panna cotta, or by adding a syrup or fruit coulis on top or under the dessert itself.

Despite the fact it can look impressive, it's incredibly easy to make. It's much easier than a custard, as you don't need any eggs. In fact, you need very few ingredients at all.

Simple ingredients

This uses just a short list of ingredients which are all easily available:

• Cream - this is what gives the dish it's name, as "panna cotta" means "cooked cream". It provides the richness, smoothness and creaminess.
• Milk - since all cream can be a little too rich, some milk helps to balance it out.
• Gelatin - this helps the dessert to set firm. For vegetarian versions, you typically use agar agar but you may need to adjust the quantity to get it to set.
• Sugar - you don't need all that much, but enough to give a gentle sweetness to the dessert. In this case, you add a little more than I sometimes would to offset the tartness of the lemon.
• Lemon juice and zest - this is how you take it from a plain version to lemon. It's a little tricky to add too much lemon but there's enough there to give it a gentle and tasty flavor.

Things to watch for in making lemon panna cotta

While this is on the whole easy, there are a couple things you need to watch for as you make it. One is something that can happen with all versions of panna cotta - you can get some separation. When this happens, you get a creamier layer on top and a more gelatinous layer below. Essentially, it's due to the fact that cream is denser and so tends to rise to the top.

The other thing to watch for is that citrus and milk products don't always play well together. You can get curdling, which while safe when it happens this way, doesn't look nice.

The good news is that you can help reduce the chances of both happening. You are less likely to get separation if the gelatin gets a chance to get to work before it is in the individual dishes. And this works best if the mixture is not too hot, so there's less cooling needed.

Curdling happens less with cream due to the higher fat content, which is partly why I have kept this a little higher in cream than some other versions I have made. It's also more likely to happen when the milk/cream is either more cold or hot.

How to try to avoid both issues

The solution for both is to warm the cream just enough to dissolve the sugar, but don't make it too hot. Give the gelatin time to bloom in the milk so it then dissolves more easily when you add it to the warm cream.

Add the lemon juice and zest to this combined mixture, which both has a higher fat as it's part cream, and also is warm but not hot, and you should avoid issue with curdling. And since it's not that hot, hopefully you avoid separation as well. 

Storing and serving

One of the great things about panna cotta, as I mention above, is that it's a make ahead dessert, making it perfect for entertaining. You place the dishes in the fridge as they set and chill, ready to serve when ready. 

You can make these up to three days ahead and simply keep them stored in the fridge. If storing longer than a few hours, I'd recommend covering the dishes with a lid or cling wrap. This is just to try to avoid them picking up any smells or accidentally get something spilt on them. 

You can serve the dessert in the dish or turned out onto a plate. Serve just as it is or with one or two simple additions. If you want to enhance the citrus, a little lemon curd on top works well, maybe with a little bit of whipped cream as garnish/contrast.

If you want to make it stand out a little more, then some raspberry coulis, as I added here, is a lovely addition. The only thing I would say is while it has a lovely complimentary tartness, it does prevent you tasting the lemon as much. So go easy on how much you add.

Lemon panna cotta is a delicious mix of wonderfully smooth creaminess and bright, delicate lemon flavor. It's easy, perfect for entertaining being made ahead. Though I'd really make any excuse you can, it's worth enjoying often.

Try these other make ahead desserts:

• Rote Grütze - a lovely, easy gently set berry pudding.
• Raspberry fool - another easy, creamy dessert with bright fruit mixed in.
• Panettone tiramisu - a tasty twist on the traditional (and great way to use up some leftover panettone).
• Poires belle Hélène - it sounds fancy, but these poached pears with chocolate sauce are easy and so tasty. Technically the sauce is not made ahead but could be, then re-heated.
• Plus get more dessert recipes and Italian recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

Remember to pin for later!