Lemon Panna Cotta with Fresh Berries
This Lemon Panna Cotta is smooth and creamy with fresh lemon flavor infused throughout. Made with lemon zest rather than lemon juice, it has a delicate citrus flavor and classic panna cotta wobble while remaining firm enough to unmold and serve with fresh berries.
Servings: 6
Calories: 347kcal
Equipment
- Small bowl
- Medium saucepan
- Whisk
- Fine mesh sieve
- Microplane or fine grater
- Measuring cups and spoons
- Liquid measuring cup
- 6 (4-ounce) nonstick panna cotta molds
- Rimmed tray
- Serving plates
Ingredients
Lemon Panna Cotta
- 2 cups heavy cream
- ¾ cup whole milk
- ⅓ cup granulated sugar
- 1 ½ tablespoons finely grated lemon zest from about 2 medium lemons
- Pinch fine sea salt
- 1 (¼-ounce) packet powdered unflavored gelatin 2¼ teaspoons
- 3 tablespoons cold water
- 1 teaspoon pure vanilla extract
For Serving
- 1 cup mixed fresh berries such as raspberries, blueberries, blackberries, or sliced strawberries
- freshly grated lemon zest optional
- graham cracker crumbs optional
Instructions
- Place the cold water in a small bowl. Sprinkle the gelatin evenly over the surface and let it stand undisturbed for 5 to 10 minutes, or until the gelatin has absorbed the water and softened.
- Combine the heavy cream, whole milk, sugar, lemon zest, and salt in a medium saucepan. Heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture is steaming. Do not boil.
- Remove from the heat and let the lemon zest steep in the warm cream mixture for 5 minutes.
- Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved. Stir in the vanilla extract.
- Pour the mixture through a fine-mesh sieve into a liquid measuring cup or bowl. Discard the strained lemon zest.
- Divide the panna cotta mixture evenly among six 4-ounce nonstick molds, leaving about ¼ inch of space at the top. Arrange the molds on a rimmed tray and refrigerate for at least 6 hours, preferably overnight, until completely chilled and set.
- Fill a shallow bowl with warm water. Dip the outside of each mold into the water for about 5 seconds, keeping the water below the rim. Place a serving plate over the mold and invert. Gently lift the mold to release the panna cotta. If it does not release, dip the mold in the warm water for another 2 to 3 seconds and try again.
- Serve with fresh berries and garnish with a small amount of fresh lemon zest or graham cracker crumbs, if desired.
Video
Notes
Cooking Notes
Bloom the gelatin completely before adding it to the warm cream mixture, and don't let the dairy boil. Give the panna cotta at least 6 hours to set before unmolding, with an overnight chill providing the most reliable results.
For a brighter lemon flavor, up to 2 tablespoons of fresh lemon juice can be added after the gelatin has dissolved and the mixture has cooled slightly. Keep in mind that the added acid and liquid may slightly soften the set or affect the smooth texture of the panna cotta.
Tips for Best Results
- Sprinkle the gelatin evenly over cold water and let it hydrate for 5 to 10 minutes.
- Heat the dairy only until the sugar dissolves and steam begins to rise.
- Zest only the yellow portion of the lemon peel to avoid bitterness.
- Dip each mold briefly in warm water so the exterior doesn't begin to melt.
- If the panna cotta doesn't release after a second brief dip, carefully run the tip of a thin knife around the very top edge to break the seal.
Nutrition
Calories: 347kcal | Carbohydrates: 18g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 34mg | Potassium: 139mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1228IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 0.1mg
