Lemon panna cotta

This lemon panna cotta is a delicious mix of creaminess and gentle lemon flavor. It's easy to make and handily made ahead.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: Italian

Servings:

Calories: 407kcal

Author: Caroline

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Ingredients

⅓ cup milk
1 teaspoon gelatin (powder)
⅔ cup heavy cream double cream
¼ cup sugar
2 tablespoon lemon juice
½ tablespoon lemon zest

Instructions

Sprinkle the gelatin over the milk and leave for around 10 minutes to bloom (as you prepare cream). The gelatin will absorb liquid and become more of a wobbly solid.
If you plan to remove the panna cotta from the dish, lightly oil the ramekins/custard dishes before you will use them.
Gently warm the cream and sugar in a small pan over a medium-low heat. You just want to warm the mixture enough to dissolve the sugar and no more. It should only become gently warm.
Remove the cream from the heat and add the milk-gelatin mixture along with the lemon juice and zest. Mix everything well to combine. Make sure the gelatin has completely dissolved - if you see small crystals, keep stirring, and if needed, heat again on low but it shouldn't be necessary. Let the mixture cool slightly, stirring regularly.
Divide the mixture between two ramekins/custard dishes or glasses and chill for at least 2 hours, but overnight also works well.
Once the panna cotta has set, you can serve either in the dishes or by inverting onto a plate - you can help it along by placing the dish in warm water for around 30 seconds (taking care not to get water in the dessert), and carefully ease it away from the edges with a sharp, thin knife before turning onto a plate.

Video

Notes

If you'd like to serve this with raspberry coulis, as I did here, simply place 1 cup of raspberries (around 130g), 1tbsp (15ml) sugar and a squeeze of lemon in a blender and blend until smooth. Strain the mixture through a fine strainer to remove seeds then it's ready to use.

Nutrition

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