Lemon Panna Cotta
Lemon Panna Cotta is a smooth, silky treat with a bright, tangy twist. This dessert blends the creamy texture of panna cotta with the fresh zing of lemon, making every…
Tip: save now, cook later.Lemon Panna Cotta is a smooth, silky treat with a bright, tangy twist. This dessert blends the creamy texture of panna cotta with the fresh zing of lemon, making every spoonful feel light and refreshing. It’s perfect for anyone who loves a little citrus sparkle in their sweets.
I love making lemon panna cotta because it’s simple to prepare but feels special enough for guests or a little self-treat. The way the lemon gently cuts through the creaminess keeps it from being too heavy, which always wins me over. Plus, it sets beautifully in the fridge, so you can make it ahead of time and relax while it chills.
My favorite way to serve it is right out of small glasses, topped with a sprinkle of lemon zest or a few fresh berries for a pop of color. It always feels like a little celebration, even on a regular weeknight. I find it’s the kind of dessert that brings smiles without any fuss, and it’s a hit every time I bring it to a gathering.
Key Ingredients & Substitutions
Heavy Cream & Whole Milk: These make the panna cotta rich and creamy. Using all heavy cream will make it thicker and more decadent. For a lighter version, swap whole milk for a plant-based milk like oat or coconut, but texture may vary.
Lemon Zest & Juice: Fresh lemon zest and juice give the panna cotta its bright citrus flavor. Avoid bottled lemon juice—it lacks freshness. For a twist, try lime or orange zest instead.
Gelatin: This is what sets the panna cotta. Powdered gelatin is preferred; make sure to bloom it properly in cold water so it dissolves smoothly. Agar agar is a vegan alternative but requires different handling.
Sugar: Granulated sugar balances the tartness of lemon. You can reduce it slightly or replace with honey or maple syrup for a different sweetness, but adjust to taste.
How Do You Ensure a Smooth, Jiggly Texture in Lemon Panna Cotta?
The secret lies in properly dissolving the gelatin and straining the mixture.
- Sprinkle gelatin over cold water and let it bloom for 5-10 mins. This softens it before adding to the hot cream mix.
- Heat the cream, milk, sugar, and lemon zest without boiling. Too hot can break the texture.
- Remove from heat, add lemon juice, then stir in gelatin until fully dissolved.
- Strain the mix through a fine sieve to catch any zest pieces or lumps of gelatin.
- Pour into molds and chill well — don’t rush the setting time; at least 4 hours.
These steps help avoid graininess and create a silky, set dessert that wiggles gently when you serve it.
Equipment You’ll Need
- Medium saucepan – to gently heat the cream, milk, and sugar without boiling.
- Small bowl – perfect for blooming the gelatin in cold water.
- Fine mesh sieve – helps remove lemon zest and any lumps for a smooth panna cotta.
- Ramekins or molds – to shape and set your panna cotta nicely.
- Spoon or small whisk – for stirring the gelatin into the hot mixture evenly.
Flavor Variations & Add-Ins
- Swap lemon zest and juice for orange or lime for a different citrus twist.
- Add a teaspoon of vanilla extract to the cream mixture for a subtle, sweet depth.
- Top with fresh berries or pomegranate seeds instead of cherries for seasonal freshness.
- Stir in finely chopped fresh herbs like basil or mint for a fresh, garden-inspired note.
How to Make Lemon Panna Cotta?
Ingredients You’ll Need:
For the Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 teaspoons lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 2 teaspoons powdered gelatin
- 3 tablespoons cold water
For Garnish and Serving:
- Lemon slices (optional)
- Fresh thyme sprigs (optional)
- Honey or lemon syrup (for serving)
- Small roasted or poached cherries or similar fruit (optional for decoration)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 4 hours of chilling time for the panna cotta to set firmly. Plan ahead so you can enjoy this refreshing dessert fully set and chilled.
Step-by-Step Instructions:
1. Bloom the Gelatin:
Sprinkle the powdered gelatin over cold water in a small bowl. Let it sit for 5 to 10 minutes to soften and bloom. This helps it dissolve smoothly later.
2. Heat the Cream Mixture:
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and lemon zest. Warm the mixture over medium heat, stirring occasionally, until the sugar dissolves and the liquid is hot but not boiling.
3. Add Lemon Juice and Gelatin:
Remove the saucepan from heat. Stir the fresh lemon juice into the cream mixture. Then add the bloomed gelatin, stirring gently until the gelatin has fully dissolved.
4. Strain and Pour:
Pour the mixture through a fine sieve into another bowl or container to remove lemon zest pieces and any undissolved gelatin bits. This ensures a smooth, creamy texture. Then pour the strained mixture into molds or ramekins.
5. Chill and Set:
Let the panna cotta cool to room temperature before placing it in the refrigerator. Chill for at least 4 hours, or until the panna cotta is fully set and firm.
6. Serve and Garnish:
To serve, run a knife around the edge of each panna cotta and invert onto a serving plate. Garnish with a thin lemon slice (you can lightly caramelize it if you like), a sprig of fresh thyme, and optionally some roasted or poached cherries. Drizzle with honey or lemon syrup for extra sweetness.
Enjoy your lovely, refreshing lemon panna cotta, perfect for any occasion!
Can I Use Gelatin Sheets Instead of Powdered Gelatin?
Yes! If using gelatin sheets, soak them in cold water for 5-10 minutes until soft, then gently melt and stir into the warm cream mixture. Use about 3 sheets to replace 2 teaspoons of powdered gelatin.
Can I Make Lemon Panna Cotta Ahead of Time?
Absolutely! Prepare the panna cotta up to 2 days in advance and keep it refrigerated, covered with plastic wrap to prevent skin formation. Just add garnishes right before serving.
How Should I Store Leftover Panna Cotta?
Store any leftovers in airtight containers or cover the ramekins tightly with plastic wrap. Keep refrigerated and enjoy within 3 days for the best texture and flavor.
What Can I Substitute for Heavy Cream?
You can replace heavy cream with full-fat coconut milk for a dairy-free version, though this will change the flavor and texture somewhat. Using all whole milk will make it lighter but less creamy.
