Lemon Panna Cotta

Lemon Panna Cotta in ramekin garnished with sliced lemon, a raspberry and a sprig of mint.

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Italian Lemon Panna Cotta with fresh lemon zest. This easy custard is best when made ahead and served chilled.

Prep Time5

Cook Time20

Chill4

Total Time25

Course: Dessert

Cuisine: Italian

Servings: Six ounce servings

Calories: 377kcal

Author: Anecia Hero

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 minutes
3 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 dissolved
1 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

To help loosen the panna cotta from the ramekin, dip the bottom of the ramekin in warm water for a few minutes.

Notes

The original recipe claimed you'd get six 6-ounce servings out of this recipe; I only got four 6-ounce servings. I filled each ramekin almost to the top, so, maybe I put too much in each ramekin? I'd recommend you have six 6-ounce ramekins on hand, just in case.

About the lemon zest:

It's important that you steep the zest first, then strain it and add it to the cooked cream. Steeping releases the essential oils, resulting in an intense, but not overbearing lemon flavor.

Nutrition