Lemon Panna Cotta
A silky, refreshing Italian cream dessert bursting with bright citrus flavor.
Ingredients
- •1 1/2 teaspoons unflavored powdered gelatin (about 4g)
- •2 tablespoons cold water
- •1 cup heavy cream (240ml)
- •1 cup whole milk (240ml)
- •1/3 cup granulated sugar (65g)
- •2 tablespoons fresh lemon juice
- •1 tablespoon finely grated lemon zest
- •1 teaspoon pure vanilla extract
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 to 10 minutes to bloom.
- 2
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
- 3
Heat the mixture over medium-low heat just until it comes to a gentle simmer and the sugar dissolves completely, stirring occasionally. Do not let it boil.
- 4
Remove the saucepan from the heat and whisk in the bloomed gelatin until completely dissolved and smooth.
- 5
Stir in the fresh lemon juice, grated lemon zest, and vanilla extract.
- 6
Strain the mixture through a fine-mesh sieve into a pourable measuring cup to remove the lemon zest and any undissolved gelatin.
- 7
Divide the liquid evenly among four ramekins or small glasses.
- 8
Allow them to cool to room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours, or until firmly set.
💡 Chef tips
- For clean unmolding, dip the bottom of each ramekin in warm water for 5 seconds before running a thin knife around the edge and inverting onto a plate.
- You can make this dessert up to 2 days in advance and keep it stored in the refrigerator, covered.
- If you prefer a dairy-free pareve version, substitute the heavy cream and milk with full-fat canned coconut milk and almond milk.
✅ How it should turn out
The finished panna cotta is brilliantly smooth and trembly with a creamy texture, offering a perfect balance of rich dairy and tart, aromatic lemon.