Lemon Panna Cotta

Lemon Panna Cotta is a classic Italian dessert that is made with sweetened, lemon flavored cream which has been thickened with gelatin. It is a creamy dessert similar to custard, but this easy no bake dessert does not contain any eggs. It is light, creamy and delicious. You can make the the fresh fruit Kiwi Sauce as a topping if you want or simply finish it off with a dollop of whipped cream and some fresh raspberries.

This is a very easy dessert to make. It comes together in just a few minutes, but does require setting time. This is one of those recipes that you need to read all the way to the end before you make it because the chilling time is necessary for the right consistency.

The key to success with making this Lemon Panna Cotta is the gelatin. Make sure that your gelatin is not expired and if you have had it for a while, make sure that it has been stored in a cool, dry place. Humidity will affect the gelatin and it will not solidify.

If you like the lemon version of panna cotta, check out Stawberry Panna Cotta and Pumpkin Panna Cotta. You might also like Blood Orange Panna Cotta and Gingerbread Panna Cotta.

If you want to try another lemon dessert check out Italian Lemon Sorbet or Lemon Zucchini Cake. If you like the combination of lemon with fresh blueberries, check out Blueberry Lemon Olive Oil Cake.

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

• Read To Pick Out the Best Lemons and Limes? Squeeze the Citrus so you are starting out with juicy lemons.
• Also check out What’s the Difference Between Meyer Lemons and Regular Lemons?

SPECIAL EQUIPMENT NEEDED:

• Custard cups or individual ramekins
• Zester or small box grater to zest the lemon rinds.
• Large saucepan

SUBSTITUTIONS:

• You can replace the regular lemons with Meyer lemons if they are available at your grocery stores.
• Heavy whipping cream can be substituted for the heavy cream.  For a non dairy version use coconut cream.
• You can use 2% milk or low fat milk if you do not have whole milk. You could also use a non dairy milk like oat milk, almond milk or coconut milk.
• The granulated sugar can be replaced with super fine sugar or cane sugar.

HOW TO STORE LEFTOVER LEMON PANNA COTTA:

• You can store the panna cotta covered in plastic wrap in the refrigerator for 3-4 days.
• Freezing the panna cotta is not recommended. The consistency of the cream and milk in the recipe can change when frozen.

Lemon Panna Cotta

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Serves: 6 servings Prep Time: 10 minutes plus chilling time Cooking Time: 10 minutes

Ingredients

• PANNA COTTA:
• 2 teaspoons powdered unflavored gelatin
• 1 and ½ tablespoons cold water
• ⅓ cup granulated sugar
• 1 cup milk (whole)
• 1 and ½ cups heavy cream
• ⅓ cup fresh lemon juice
• 1 teaspoon fresh lemon zest
• 1 teaspoon vanilla extract
• KIWI SAUCE:
• 4 ripe kiwis, peeled and chopped
• 2 tablespoons honey
• 1 tablespoon lemon juice

Instructions

PANNA COTTA:

Place the water into a small bowl. Sprinkle gelatin over the water and stir gelatin until it dissolves in the water. Let them sit for a few minutes until the gelatin becomes slightly solid.

Combine the sugar, milk, heavy cream, lemon juice and lemon zest in a large saucepan. Bring to a simmer over medium-low heat, whisking until sugar dissolves.

Add the gelatin mixture and stir until it dissolves. Remove from the heat and stir in the vanilla.

Divide the Panna cotta mixture evenly between six four ounce ramekins or small bowls. Refrigerate for at least 4 hours uncovered until it is set.

If you are not serving it at once, cover the ramekins with plastic wrap. Can be made up to 2 days in advance.

KIWI SAUCE:

In a medium bowl, combine the kiwi, honey and lemon juice. Spoon a little onto the top of each panna cotta or serve it on the side. You could try some different ways to it with a dab of whipped cream and lemon slices.

Lemon Panna Cotta was last modified: December 26th, 2023 by Sue O'Connell

Notes

If you would like to serve this inverted upside down on a plate follow these steps. Very lightly oil the ramekins before pouring in your Panna Cotta. When you are ready to serve. Fill a large bowl full of hot water. Dip the bottom only of the ramekin into the water and hold it there for 30 seconds. Run a knife around between the Panna Cotta and the ramekin. Invert the ramekin onto a plate and lift it off.