Lemon panna cotta is creamy, fresh, and naturally gluten-free. It only takes a few ingredients and it’s amazing! Very easy to make!
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About this recipe
A twist of the classic Italian dessert. Of all the versions of panna cotta, this citrusy recipe is my favorite. It’s super fresh, soft, and tasty!!
This easy and naturally gluten-free dessert pairs well with many toppings. You can make the dessert ahead of time and finish it at the moment of serving.
You can also make it in cups, jars, or 1/2 cup ramekins. If you want other ideas for panna cotta, I leave these recipes of vanilla panna cotta and strawberry panna cotta.
Ingredients
- Cream: heavy cream for best flavor and consistency.
- Sugar: granulated sugar.
- Unflavored gelatin: to give consistency. It has to have just the right amount of gelatin to make it very smooth.
- Vanilla extract: add flavor.
- Lemon: we need the lemon zest.
- Plums: or the fruit you prefer, I had plums at home. You can also serve the dessert with sauce or fruit compote.
How to make lemon panna cotta
In a deep saucepan heat 2 cups of cream together with the sugar, vanilla, and lemon zest. Stir until sugar dissolves.
Bring just to boil and reduce to the minimum. Leave for 5 minutes and then remove the pan from the heat.
Let the temperature go down and transfer the mixture to a medium bowl.
Beat 1 cup of cream until medium peaks and add to the mixture.
In a very small bowl sprinkle gelatin over water. Heat gelatin for 10 seconds in the microwave until gelatin is dissolved. Add the gelatin to the mixture and mix well.
Strain the preparation in 1/2 cup ramekins or jars/cups and chill in the fridge, covered, for at least four hours (24hs is ideal).
Dip one ramekin at a time into a bowl of warm water for a few seconds and run a knife around the edge of each ramekin. Invert in the plate and serve with fresh fruits, sauce, or fruit compote.
Storing
You can prepare the panna cotta in advance and finish it at the last minute. You should always keep the ramekins covered in the fridge and unmold them at the last minute.
Serving Suggestions
- Whipped Cream: fresh whipped cream.
- Fresh fruits: fresh fruits like strawberries, plums, berries, and so on.
- Fruit Sauces: fruit sauces, like strawberry sauce, coulis, like berry coulis.
Top tips for best panna cotta
- Strain the preparation: strain the mixture before placing it in the ramekins to avoid clumps.
- Resting time: for best consistency chill in the fridge covered for one day, or at least 4 hours, one day is perfect.
- Unmolding: dip one ramekin at a time into a bowl of warm water for a few seconds and run a knife around the edge of each ramekin. Invert in the plate and serve with fresh fruits, sauce, or fruit compote.
For more citrusy recipes
Best Lemon Panna Cotta
Ingredients
- 2 cups full-fat cream
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon zest
- 1 cup whipped cream
- 1/2 (.125 ounce) package powdered gelatin (3,5gr)
- 20 ml water
Instructions
- In a deep saucepan heat 2 cups of cream together with the sugar, vanilla, and lemon zest. Stir until sugar dissolves.
- Bring just to boil and reduce to the minimum. Leave for 5 minutes and then remove the pan from the heat.
- Let the temperature go down and transfer the mixture to a medium bowl.
- Beat 1 cup of cream until medium peaks and add to the mixture.
- In a very small bowl sprinkle gelatin over water. Heat gelatin for 10 seconds in the microwave until gelatin is dissolved. Add the gelatin to the mixture and mix well.
- Strain the mixture in 1/2 cup ramekins or jars/cups and chill in the fridge, covered, for at least four hours (24hs ideal).
- Dip one ramekin at a time into a bowl of warm water for a few seconds and run a knife around the edge of each ramekin. Invert in the plate and serve with fresh fruits, sauce, or fruit compote.
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