Lemon Panna Cotta
A silky, refreshing Italian dessert that perfectly balances rich cream with the bright, zesty punch of fresh lemons.
Ingredients
- •1 1/2 cups heavy cream (360ml)
- •1/2 cup granulated sugar (100g)
- •1/3 cup fresh lemon juice (80ml)
- •1 tablespoon finely grated lemon zest
- •1 teaspoon vanilla extract
- •1 1/4 teaspoons unflavored powdered gelatin
- •2 tablespoons cold water
Instructions
- 1
In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 to 10 minutes to bloom.
- 2
In a medium saucepan, combine the heavy cream and sugar over medium heat, stirring until the sugar has completely dissolved.
- 3
Bring the cream mixture to a gentle simmer, but do not let it reach a full boil; remove from heat immediately.
- 4
Whisk the bloomed gelatin into the warm cream mixture until it is fully dissolved and smooth.
- 5
Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
- 6
Pour the mixture through a fine-mesh sieve into a measuring cup to ensure a silky texture, removing the zest bits.
- 7
Divide the mixture evenly among four ramekins or small glasses.
- 8
Refrigerate for at least 4 hours, or until the panna cotta is firmly set and jiggles slightly when the container is tapped.
💡 Chef tips
- For easier unmolding, dip the bottom of the ramekins in a bowl of warm water for 5 seconds before inverting onto a plate.
- You can make this dessert up to 2 days in advance; keep the ramekins covered with plastic wrap in the refrigerator.
- If you prefer a softer set, reduce the gelatin to 1 teaspoon; for a firmer set, use 1 1/2 teaspoons.
✅ How it should turn out
The finished panna cotta should be smooth, glossy, and wobble like firm custard, offering a luxurious melt-in-your-mouth texture with a bright, citrusy finish.