Lemon Panna Cotta
Creamy, bright, and lemony, Lemon Panna Cotta is an easy and special dessert. Perfect for a holiday brunch like Mother’s Day or Easter.
In the often inconsistent days of spring, sometimes you need a dessert that reminds you of sunshine. Like this tasty Lemon Panna Cotta!
Yes, lately it seems that one day it’s t-shirt weather, the next it’s snowing, and then it’s so rainy that ducks are swimming in the newly formed back yard pond.
I sure could use a good dessert! Something bright, tart, and EASY.
This Lemon Panna Cotta is all of the above. Even better, with brunch season upon us, today’s Lemon Panna Cotta can move seamlessly from attitude adjustment right into Mother’s Day buffet star!
If you’re not familiar with panna cotta, it’s a cream-based dessert that is thickened with gelatin. And the gelatin gives it a special superpower. Despite being creamy and smooth, you can unmold it and it will stand up on its own. Or it can be made and served in a decorative glass.
Why You’ll Love This!
Flavorful. With a cool richness and bright lemon flavor, this is a taste delight.
Easy. Mix, heat, stain and cool. How easy is that!
Cheery. This always reminds me of sunshine—almost the definition of cheerful!
Step by Step Overview
In a small bowl, sprinkle gelatin over the water and let stand to soften.
Place the remaining ingredients in a medium saucepan, the heat to just below a boil. Remove from heat.
Add gelatin to saucepan, then stir until fully dissolved. This may take up to a few minutes.
Strain the mixture into a pouring vessel (like a 4 cup glass measuring cup), pressing on remains to get the maximum flavor out.
Pour into ramekins or decorative serving glasses.
Refrigerate until thickened, about 4 hours or overnight.
To unmold, run a thin knife along the side of the ramekin, place a small plate on top, invert and shake to release.
Serve, garnished as desired with whipped cream, fruit syrup and/or fruit.
Variations
For more lemon goodness, you should also consider my Key Lemon Pie, Easiest Crepes with Lemon Curd, or Lemon Posset Tart
And if you’re doing a brunch, check out the recipes below from my blogging friends.
Tips & FAQs
The Seattle Times did a pretty exhaustive study of gelatin, fat, etc. ratios for panna cotta. I did something similar to get the perfect silkiness when I developed my crème brulee–so I know it makes a difference. But right now I’m on a diet so I took their word on it!
There isn’t a lot of lemon juice in this but more of the taste comes from the lemon zest, which has even more flavor and complexity than the juice. For best results, try to avoid the bitter white pith by using a fine grating tool like a microplane.
When I use citrus zest, I usually try extra hard to find organic fruit.
More Brunch Recipes:
- Beer Cheese Scones from A Kitchen Hoor’s Adventures
- Loaded Hash Browns from Jolene’s Recipe Journal
- Lemon Panna Cotta from Art of Natural Living
- Ham and Broccoli Breakfast Casserole from Blogghetti
- Lavender Bee’s Knees Martini from A Day in the Life on the Farm
- Lentil Curry and Rice Soup from Cindy’s Recipes and Writings
- Blueberry Lemon Coffee Cake from Hezzi-D’s Recipe Box
- Cranberry and Tangerine Scones from Karen’s Kitchen Stories
Lemon Panna Cotta
Ingredients
- 1 Tablespoon gelatin or 1 packet Knox gelatin
- ¼ cup water
- 2 Tablespoons lemon juice
- 2 Tablespoons lemon zest from about 2 lemons
- 1/2 cup sugar
- 2 cup cream
- 1 cup skim milk
Instructions
- In a small bowl, sprinkle gelatin over the water and let stand to soften.
- Place the remaining ingredients in a medium saucepan, the heat to just below a boil. Remove from heat
- Add gelatin to saucepan, then stir until fully dissolved. This may take up to a few minutes.
- Strain the mixture into a pouring vessel (like a 4 cup glass measuring cup), pressing on remains to get the maximum flavor out.
- Pour into ramekins or decorative serving glasses.
- Refrigerate until thickened, about 4 hours or overnight.
- If unmolding, run a thin knife along the side of the ramekin, place a small plate on top, invert and shake to release.
- Serve, garnished as desired with whipped cream, fruit syrup and/or fruit.
