Lemon Panna Cotta
A silky, refreshing Italian cream dessert bursting with bright citrus flavor.
Ingredients
- •1 1/2 teaspoons unflavored gelatin powder (4g)
- •2 tablespoons cold water
- •1 1/2 cups heavy cream (360ml)
- •1/3 cup granulated sugar (65g)
- •1 teaspoon pure vanilla extract
- •3 tablespoons fresh lemon juice
- •1 tablespoon finely grated lemon zest
Instructions
- 1
Sprinkle the gelatin powder over the cold water in a small bowl and let it sit for 5 to 10 minutes to bloom.
- 2
In a saucepan, combine the heavy cream and granulated sugar over medium-low heat, stirring just until the sugar dissolves and the cream is hot, without letting it boil.
- 3
Remove the saucepan from the heat and whisk in the bloomed gelatin until completely dissolved and smooth.
- 4
Whisk in the vanilla extract, fresh lemon juice, and lemon zest until fully incorporated.
- 5
Pour the mixture evenly into four ramekins or small glasses.
- 6
Allow them to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or until firmly set.
💡 Chef tips
- Make sure to whisk the lemon juice in gently after removing the cream from the heat to prevent the cream from curdling.
- You can make this dessert up to two days in advance; just keep it covered tightly in the refrigerator.
- To easily unmold the panna cotta, briefly dip the bottom of each ramekin in warm water for 5 seconds before inverting onto a plate.
✅ How it should turn out
The finished panna cotta should be smooth, silky, and gently wobble when shaken, offering a luscious, creamy texture balanced by a bright and zesty lemon flavor.