Best 7 Lemon Panna Cotta Recipes

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Indulge in the delightful Italian dessert, panna cotta, with a refreshing twist of lemon. This classic custard-like treat is elevated with the vibrant flavors of lemon zest and juice, creating a perfect balance of tangy and creamy. Our collection of panna cotta recipes offers a variety of options to suit your taste and dietary preferences. From traditional panna cotta to gluten-free and vegan variations, each recipe provides step-by-step instructions to ensure a smooth and creamy panna cotta every time. Discover the secrets of making the perfect panna cotta, including tips for achieving the right texture and consistency, as well as creative serving suggestions for an unforgettable dessert experience.

Let's cook with our recipes!

LEMON PANNA COTTA



Lemon Panna Cotta image

Panna Cotta is an old treat from the mountains of Italy, and you'll be so surprised how incredibly easy it is to make. It's luscious, has a silky texture, refreshing with subtle lemon flavor, and a great choice for family dinners or special company. Feel free to garnish with any fresh fruit that's in season if you desire.

Provided by lutzflcat

Categories     World Cuisine Recipes     European     Italian

Time 4h35m

Yield 6

Number Of Ingredients 6

2 tablespoons freshly squeezed lemon juice
1 (.25 ounce) package powdered gelatin (such as Knox®)
3 cups heavy cream
½ cup white sugar
2 ½ tablespoons fresh lemon zest, divided
1 tablespoon orange liqueur (such as Grand Marnier®)

Steps:

  • Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
  • Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
  • Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
  • Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
  • Garnish with remaining lemon zest before serving.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 21.4 g, Cholesterol 163 mg, Fat 44 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 27.4 g, Sodium 47.8 mg, Sugar 17.8 g

LEMON PANNA COTTA WITH BERRIES



Lemon Panna Cotta with Berries image

Cool, creamy and pretty as a picture, this luscious Italian dessert is elegant enough for the fanciest dinner party. Instead of using ramekins, pour into cocktail glasses and chill for a dressier look. -Mariela Petroski, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 7 servings.

Number Of Ingredients 10

1 envelope unflavored gelatin
1-1/3 cups half-and-half cream
2 cups heavy whipping cream
1/3 cup honey
1 teaspoon grated lemon zest
Dash salt
2/3 cup each fresh blackberries, blueberries and raspberries
2 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon Amaretto, optional

Steps:

  • In a small saucepan, sprinkle gelatin over half-and-half; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the whipping cream, honey, lemon zest and salt. Cook and stir until blended. Pour into seven 6-oz. ramekins or custard cups., Cover and refrigerate for at least 5 hours or until set. In a small bowl, combine the berries, sugar, lemon juice and Amaretto if desired. Cover and refrigerate for at least 30 minutes. Unmold panna cotta onto dessert plates; serve with berry mixture.

Nutrition Facts : Calories 382 calories, Fat 30g fat (19g saturated fat), Cholesterol 116mg cholesterol, Sodium 73mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

LEMON PANNA COTTA WITH BLACKBERRY SAUCE



Lemon Panna Cotta with Blackberry Sauce image

Categories     Liqueur     Milk/Cream     Dessert     Blackberry     Lemon     Vanilla     Chill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

Panna cotta
Vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean
5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup crème fraîche*
2 tablespoons grated lemon peel
Sauce
3 cups frozen blackberries (about 12 ounces), thawed, drained, juices reserved
3 tablespoons (packed) golden brown sugar
3 tablespoons crème de cassis (black-currant-flavored liqueur; optional)

Steps:

  • For panna cotta:
  • Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.
  • Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.
  • For sauce:
  • Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining blackberries into sauce. (Can be made 1 day ahead. Cover and chill.)
  • Run small knife around each panna cotta. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds. Place plate atop ramekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.
  • *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

LEMON PANNA COTTA WITH RASPBERRY COULIS



Lemon Panna Cotta With Raspberry Coulis image

Provided by Danny Boome

Categories     dessert

Time 6h15m

Yield 6 servings

Number Of Ingredients 6

4 cups heavy cream
1 cup sugar
1 tablespoon plus 1 teaspoon unflavored gelatin powder
2 tablespoons grated lemon zest
1/2 lemon, juiced
1 pint fresh raspberries, reserve 6 for garnish

Steps:

  • In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
  • For raspberry coulis
  • In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.

BUTTERMILK PANNA COTTA WITH LEMON JELLY



Buttermilk Panna Cotta with Lemon Jelly image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 6 servings

Number Of Ingredients 7

2 cups buttermilk
1 1/2 teaspoons powdered unflavored gelatin
2/3 cup heavy cream
1/2 cup sugar
1/2 cup fresh lemon juice
1/2 packet powdered unflavored gelatin
1/4 cup sugar

Steps:

  • Make panna cotta:
  • Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.
  • Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours.
  • Make jelly:
  • Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes.
  • In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature.
  • Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies.

LEMON PANNA COTTA



Lemon Panna Cotta image

Provided by Rozanne Gold

Categories     dessert, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

3 cups heavy cream
1 1/4 cups milk
1 vanilla bean, split, and seeds scraped
Zest of 8 lemons
1/2 cup sugar
3 1/2 sheets gelatin (scant 1/2 ounce) or 2 1/2 teaspoons gelatin granules

Steps:

  • Put cream, one cup milk, vanilla bean halves and seeds, and lemon zest in a medium saucepan. Simmer for 5 minutes, stirring often. Remove from heat, and allow to steep for 20 to 30 minutes.
  • Strain lemon mixture through a fine-mesh strainer, and return to saucepan. Add sugar. Bring just to a boil over medium heat. Lower heat, and cook 2 minutes, stirring constantly, until sugar dissolves.
  • If using sheet gelatin, snap sheets in half, and place in a bowl of ice water for 5 minutes. Gently heat remaining 1/4 cup milk in a small pan. Squeeze moisture out of gelatin, and stir into warm milk one sheet at a time, until gelatin is thoroughly dissolved. If using granules, sprinkle on top of the 1/4 cup milk in a small skillet, and let stand for 2 minutes. Gently heat, stirring constantly for 2 minutes, until gelatin dissolves.
  • Stir gelatin into hot lemon cream. Place saucepan in a bowl of ice water, and stir constantly for 5 minutes, to make sure gelatin is evenly distributed.
  • Pour mixture into shallow bowls, ramekins or custard cups. Refrigerate, uncovered, until just firm, about 2 to 3 hours. Best served within 24 hours.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 21 grams, Sodium 56 milligrams, Sugar 18 grams

PANNA COTTA WITH LEMON-THYME PEACHES



Panna Cotta with Lemon-Thyme Peaches image

Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from the cup. Yogurt gives the almond-infused cream a little tang, and peaches that have been macerated with lemon thyme just long enough to meld and soften seem to exist expressly for this dessert.

Provided by Maggie Ruggiero

Categories     Milk/Cream     Fruit     Dessert     Yogurt     Peach     Summer     Chill     Honey     Thyme     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 Serving

Number Of Ingredients 11

For panna cotta:
1 1/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
2 tablespoon water
1 1/4 cups heavy cream
1 cup plain low-fat yogurt
1/4 cup mild honey
1/8 teaspoon pure almond extract
For peaches:
1 1/2 tablespoon fresh lemon-thyme leaves
1 tablespoon sugar
3 peaches, peeled if desired, pitted, and thinly sliced

Steps:

  • Make panna cotta:
  • Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
  • Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.
  • Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
  • Prepare peaches:
  • Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.
  • To serve:
  • Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.

Tips:

  • For a smooth and creamy panna cotta, make sure to use heavy cream and gelatin of good quality.
  • Do not overcook the panna cotta, or it will become rubbery. Cook it just until the mixture coats the back of a spoon.
  • Use fresh lemon zest and juice for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
  • Chill the panna cotta for at least 4 hours, or overnight, before serving. This will allow it to set properly.
  • When you're ready to serve the panna cotta, dip the ramekins in hot water for a few seconds to loosen the panna cotta. Then, invert the ramekins onto plates.

Conclusion:

Lemon panna cotta is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy texture and tangy lemon flavor, lemon panna cotta is sure to be a hit with your family and friends.

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