Best Lemon Panna Cotta
This creamy lemon dessert is smooth, fresh, and naturally gluten-free. It only takes a few ingredients, and it’s amazing! This no-bake dessert is easy to make in advance and ideal for spring and summer desserts.
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About this easy citrus panna cotta recipe
A fresh twist on the classic Italian dessert. This light and smooth creamy lemon dessert has a refreshing citrus flavor that everyone will love. For more easy panna cotta recipes, here is the link to this vanilla panna cotta and strawberry panna cotta.
This 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. It sets beautifully in individual cups or ramekins. Great refreshing lemon treat!
Ingredients
Some notes about the main ingredients of this recipe:
- Cream: heavy cream for the best flavour and consistency.
- Unflavored gelatin: to give consistency. It has to have just the right amount of gelatin to make it very smooth.
- Lemon: fresh lemon zest.
How to make lemon panna cotta
In a deep saucepan, heat 2 cups of cream, sugar, vanilla, and lemon zest. Stir until sugar dissolves. Bring just to a boil and reduce to a 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 into 1/2 cup ramekins or jars/cups and chill in the fridge, covered, for at least four hours (overnight ideal).
When ready to serve, 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 the plate and serve with fresh fruits, sauce, or fruit compote.
Storing
You can prepare the panna cotta in advance and finish with your favourite toppings when ready to serve. Keep the ramekins covered in the fridge.
Store leftovers covered in the fridge for 2-3 days.
Serving Suggestions
- Whipped Cream: fresh whipped cream.
- Fresh fruits: fresh seasonal fruits like strawberries, plums, berries, peaches, cherries, and mangoes.
- Fruit Sauces: fruit sauces, like strawberry sauce, coulis, like berry coulis.
Top tips for the best panna cotta
- Strain the preparation: strain the mixture before placing it in the ramekins to avoid clumps.
- Resting time: for the best consistency, chill in the fridge covered overnight, or at least 4 hours.
- Consistency: gelatin gives consistency to the panna cotta; it has to have just the right amount of gelatin to make it very smooth. If it’s too soft, add slightly more gelatin next time; too firm, reduce gelatin slightly for a softer, creamier texture.
- 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 the plate and serve with fresh fruits, sauce, or fruit compote.
For more light summer desserts
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, sugar, vanilla, and lemon zest. Stir until sugar dissolves. Bring just to a boil and reduce to a 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 into 1/2 cup ramekins or jars/cups and chill in the fridge, covered, for at least four hours (overnight ideal).
- When ready to serve, 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 the plate and serve with fresh fruits, sauce, or fruit compote.