Lemon Panna Cotta
Lemon Panna Cotta is a spin on the traditional Italian dessert that features cooked cream with sugar and vanilla extract. This recipe incorporates steeped lemon zest for a brighter flavor profile. The recipe takes only a few minutes to make and the panna cotta will need to chill for a mimimum of 4 hours, so this is a great “make ahead dessert recipe”!
This recipe is inspired by Amanda Hesser’s Panna Cotta recipe in “The Essential NYT Cookbook.”
Why this recipe works
- The inclusion of the acidic buttermilk elevates the flavor and texture of the Panna Cotta, resulting in a slightly tangy flavor which complements the zesty lemon flavor and contributes to the creamy texture
- Steeping the lemon zest for 3-5 minutes releases the essential oils in the lemon, which results in a more intense lemon flavor without having to add lemon juice
Ingredients
The ingredients are pretty simple; in fact, you probably already have these items in your kitchen.
- Heavy cream
- Granulated sugar
- Powdered gelatin (plain)-you’ll need one packet which is about 2¼ – 2 ½ teaspoons
- Buttermilk – whole fat
- Kosher salt
- Vanilla extract
- Lemon zest – you’ll need to zest one lemon
The gelatin I used is Knox brand, original unflavored gelatin, in the orange and white box.
Craving more desserts? You might like: Lavender Creme Brulee, Orange Olive Oil Cake, Lemon Ricotta Cake or Italian Orange Cream Cake.
Instructions
This is an overview of how to make Italian Lemon Panna Cotta. For exact ingredient measurements and step-by-step instructions, see the recipe card belowl
- Zest the lemon; add lemon zest to ¼- ½ cup of boiling water; reduce heat to simmer and allow zest to steep for 3-5 minutes then strain through a fine mesh sieve
- In a small bowl, add water and sprinkle in gelatin; do not stir the gelatin; allow to sit for 5 minutes until it “blooms” or begins to look frothy
- In a medium size sauce pan over medium heat, add heavy cream and sugar; stir and cook until sugar dissolves
- Add gelatin to the warm cream and cook until dissolved; then add buttermilk, lemon zest and salt; remove from heat. Ladle the mixture evenly into four 6-ounce ramekins; loosely cover and refrigerate for a minimum of 4 hours
- When ready to serve, unmold using a sharp knife and a bowl of warm water; turn Panna Cotta out onto a dessert plate; garnish with fresh lemon zest and/or a mint sprig. Panna Cotta is served chilled.
Make ahead and storage
Lemon Panna Cotta makes a lovely and light finishing touch to a fabulous dinner. You can make this 3-5 days in advance. Store loosely covered in the fridge. When ready to serve, allow the Panna Cotta to rest slightly then unmold onto a dessert plate and garnish.
FAQ’s
Panna Cotta is a traditional Italian dessert. The name literally means “cooked cream.” The recipe hails from the Piedmont region of northwest Italy. It is an eggless, no bake, wobbly, custard-like dessert that is often served with fresh fruit or a fruit coulis (sauce.)
The flavor is mostly sweet cream and vanilla; however, if you infuse the panna cotta with other ingredients, it will take on the flavor of the added ingredients. Other ingredients are often citrus, caramel, or liqueurs.
The term “creme brulee” literally means “burnt cream.” Creme Brulee is a custard that contains egg yolks as a thickener, is oven-baked and served chilled with a crisp, warm caramelized sugar top. The texture is dense, rich and creamy and it’s always served in a ramekin.
Panna Cotta is a custard that does not contain eggs, it is thickened by gelatin then chilled. It is usually served chilled and unmolded on a plate garnished with fresh fruit or fruit coulis. The texture is light and jiggly.
To easily unmold a Panna Cotta, slide a clean, sharp knife around the edge of the ramekin then place the bottom of the ramekin in warm water for a few minutes to loosen the bottom.
You can, but you run the risk of the texture changing and forming grainy ice crystals.
Panna Cotta is the perfect light and creamy dessert for Spring and Summer! Serve it chilled with a garnish of lemon zest, sliced lemon, a sprig of mint and a raspberry or blueberry.
Lemon Panna Cotta
Ingredients
- 1 cup heavy cream plus 2 tablespoons
- ½ cup granulated sugar
- 1 large lemon, zested (about 1 tablespoon of zest)
- 3 tablespoons cold water
- 1 packet unflavored powdered gelatin (about 2¼ teaspoons)
- 1⅔ cup buttermilk-whole fat
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla extract
- optional: garnish with fresh mint sprig or basil
Instructions
- Zest lemon and bring a saucepan with about a cup of water to boil; once boiling, reduce heat to medium and add lemon zest. Steep the lemon zest 3-5 minutes then strain through a fine mesh strainer and set aside.1 large lemon, zested (about 1 tablespoon of zest)
- In a small bowl, add cold water and sprinkle in the powdered gelatin; do not stir it. Let it sit for 5 minutes3 tablespoons cold water, 1 packet unflavored powdered gelatin (about 2¼ teaspoons)
- In a medium saucepan, add heavy cream and sugar on medium heat; cook 5-7 minutes until sugar is dissolved1 cup heavy cream plus 2 tablespoons, ½ cup granulated sugar
- Add the bloomed gelatin and cook until it is dissolved; once dissolved, add the buttermilk, salt and lemon zest; remove saucepan from heat, stir in vanilla extract, then ladel mixture evenly into four 6-ounce ramekins; cover loosely and refrigerate for at least four hours (overnight yields the best results)1⅔ cup buttermilk-whole fat, ⅛ teaspoon kosher salt, 1 large lemon, zested (about 1 tablespoon of zest), 1 teaspoon vanilla extract
- When ready to serve, you can serve in the ramekins or, slide a knife around the perimeter and turn the panna cotta out onto a dessert plate; garnish with a sprig of mint or basil, lemon zest, sliced lemon or a raspberry. Panna Cotta is served chilled.optional: garnish with fresh mint sprig or basil
