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.
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 (3,5g)
- 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.
Notes
You can prepare the panna cotta in advance and finish with your favorite toppings when ready to serve. Keep the ramekins covered in the fridge.
Store leftovers covered in the fridge for 2-3 days.