Best Lemon Panna Cotta Recipes

LEMON PANNA COTTA

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.

LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE

Steps:

• Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
• Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
• Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
• When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

LEMON PANNA COTTA WITH BERRIES

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.

LEMON PANNA COTTA WITH BLUEBERRIES

Steps:

• Lightly oil or spray six 6 ounce ramekins.
• Pour lemon juice in a small bowl and sprinkle with gelatin. Let sit for 5 minutes to soften the gelatin; mix well. Set aside.
• Stir together heavy cream, half and half, and lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar has dissolved completely. Heat mixture slowly until it just about to boil, about 15 minutes. Remove from heat.
• Whisk gelatin mixture and vanilla extract into the cream mixture until well blended and gelatin is completely dissolved. Keep lightly whisking until the mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while the panna cotta is setting.
• Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap and refrigerate until set, about 4 hours.
• Run a knife around the inside edges of the ramekin to remove panna cotta from the ramekins. Carefully dip each ramekin into a bowl of hot water for a few seconds. Carefully invert onto serving plates, tap, and jiggle the ramekin a bit if needed for the panna cotta to come loose. Garnish with additional lemon zest and mint leaves, and serve with fresh blueberries.

LEMON PANNA COTTA WITH BLACKBERRY SAUCE

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

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

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 WITH RASPBERRY/ORANGE SAUCE

Steps:

• Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.
• Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
• Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
• Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
• Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
• Transfer sauce to a medium bowl.
• Stir in fresh raspberries and let stand about 1 hour.
• When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
• I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
• You can also substitute strawberries for the raspberries!

BEET PANNA COTTA AND MEYER LEMON MOUSSE

Steps:

• Beet panna cotta:
• Bring beets, cream, and salt to a simmer over medium heat in a medium saucepan. Cover, reduce heat, and simmer very gently until beets are tender, 25-30 minutes. Let cool slightly.
• Meanwhile, combine gelatin and 2 tablespoons cold water in a blender; let sit 5 minutes for gelatin to soften.
• Transfer beets and their cooking liquid to blender; add honey and vanilla and purée until smooth. Strain through a fine-mesh sieve into a large bowl; discard solids.
• Divide purée among glasses and chill until set, 3 1/2-4 hours.
• Do ahead: Panna cotta can be made 3 days ahead. Cover and keep chilled.
• Meyer lemon mousse:
• Bring lemon zest and juice, 1/4 cup butter, and 1/4 cup sugar to a simmer over medium heat in a medium saucepan, stirring to dissolve sugar. Remove from heat.
• Whisk egg yolks, egg, and remaining 1/4 cup sugar in a small bowl until pale and thick, about 2 minutes. Whisking constantly, slowly pour hot lemon mixture into egg mixture. Transfer back to saucepan and cook over medium-low heat, whisking constantly, until curd is thickened and whisk leaves a trail, about 5 minutes. Remove from heat and add remaining 1/4 cup butter, whisking until melted and curd is smooth.
• Transfer curd to a bowl and cover with plastic wrap, pressing directly onto surface. Chill until cold, at least 2 hours.
• When ready to serve, whisk cream in a small bowl to soft peaks and gently fold into curd. Spoon mousse over panna cotta.
• Do ahead: Lemon curd can be made 3 days ahead. Cover and chill.

MEYER LEMON AND HONEY PANNA COTTA

Steps:

• For the panna cotta:.
• Dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes.
• Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zest and honey (keep the lemon juice for the caramel). Slowly bring to a boil. Add the gelatin and continue cooking until it's completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes.
• Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours.
• For the caramel:.
• Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice, and cream. Turn off the heat, and let it sit for 2 minutes.
• For serving:.
• Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.

LEMON PANNA COTTA

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.

LEMON-BUTTERMILK PANNA COTTA WITH BLUEBERRY SAUCE

Steps:

• To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
• Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk.
• Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
• Add buttermilk and zest, stirring well.
• Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
• To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.
• Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
• To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.

LEMON VERBENA PANNA COTTA

Steps:

• To make the sauce: Blanch the lemon verbena leaves in a quart of rapidly boiling water just until they wilt and turn bright green. Wring all the water out of the leaves and pile them in a blender with the corn syrup. Purée the mixture, let it stand at room temperature for several hours or overnight, then strain it. Discard the solids and chill the sauce in the refrigerator.
• To make the jelly: Soften the gelatin in the water in a small saucepan, then warm the mixture over low heat until the gelatin is dissolved. Stir in the sugar, lemon juice and verbena sauce and distribute the mixture evenly between six 4-ounce flexible molds or ramekins, and chill the molds until the jelly is set, about 30 minutes.
• To make the panna cotta: Stir the milk, cream and sugar in a small saucepan over medium heat until the mixture comes to a gentle boil, then stir in the lemon verbena leaves and remove the pan from the stove. Allow the mixture to cool to room temperature.
• Meanwhile, soften the gelatin in the cold buttermilk. When the lemon verbena mixture has cooled, strain the liquid and discard the leaves. Reheat the strained milk mixture with the buttermilk and gelatin until the gelatin is completely dissolved. Let the mixture cool to room temperature then distribute it evenly between the molds with the jelly.
• To serve: Dip each mold or ramekin in hot water and run a knife around the inside of the mold to loosen the panna cotta, turn the panna cotta out onto plates, jelly side up. Spoon about two tablespoons of Lemon Verbena Sauce around the base of each serving, then garnish with lemon verbena leaves.

MEYER LEMON PANNA COTTA

Steps:

• Sprinkle gelatin over 1/2 cup cold water in a small bowl; let it soften for 5 minutes or until no dry spots remain. Combine sugar and 1/2 cup of water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves. Add cream, lemon juice and lemon zest. Let cool slightly. Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir. Pour mixture into a 5-cup bowl or mold or individual ramekins coated slightly with canola oil. Cover and chill at least six hours or overnight. Serve with Glen Novinger's loquat jelly.

MEYER LEMON PANNA COTTA WITH STRAWBERRIES

Steps:

• Squeeze enough juice from lemons to equal 1/4 cup; reserve 1 lemon rind. In medium saucepan combine 2 cups cream, the vanilla bean pod, the reserved lemon rind, and the 1/2 cup sugar. Heat over medium-low heat until mixture comes to a simmer, stirring occasionally to dissolve sugar. Remove from heat; let stand 10 minutes.
• Meanwhile, place remaining 3/4 cup cream in small bowl; sprinkle with gelatin. Let stand 5 minutes for gelatin to soften. Stir softened gelatin into saucepan; return to medium heat and cook until gelatin is dissolved. Stir in the 1/4 cup lemon juice. Strain to remove vanilla bean pod and lemon rind. Scrape the vanilla beans from pod. Stir vanilla beans into gelatin mixture. Divide among four 10-ounce or six 6-ounce custard cups. Cover; chill at least 4 hours or until set.
• In medium bowl combine strawberries and 2 tablespoons sugar; let stand at least 5 minutes, stirring twice.
• Serve in custard cups topped with strawberries or dip bottoms of custard cups into hot water for 10 seconds and loosen sides. Unmold onto dessert plates; serve with strawberries.

LEMON GRASS PANNA COTTA WITH ORANGE CHILI CARAMEL SAUCE

Steps:

• Combine ¾ cup (175 mL) milk, whipping cream, sugar and lemon grass in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and let steep for 1 hour. Strain.
• Pour remaining ¼ cup (50 mL) milk into small pot. Sprinkle in gelatine. Dissolve slowly on low heat, stirring occasionally. When fully dissolved, remove from heat and stir gelatine mixture into cream mixture. Let cool, stirring occasionally until cold.
• Oil 4 medium ramekins or other small dishes and strain in custard mixture. Chill 4 hours or until set. Dip base of ramekins in hot water to loosen. Turn panna cotta out onto individual serving dishes or serve in the moulds.
• For Orange Caramel, cut orange in half and squeeze out juice. Reserve 1/3 cup (75 mL) juice for sauce. Cut orange peels in half again.
• Combine corn syrup, sugar, water and orange peel in a saucepan and stir over low heat until sugar dissolves. Add ¼ cup (50 mL) of water and bring to boil. Turn heat down to medium and continue to cook, swirling pan occasionally, for 30 minutes or until syrup becomes a pale golden colour. Pour in reserved orange juice and cook, stirring constantly for 2 minutes or until caramel has come together to form a syrup.
• Remove pan from heat. Pour caramel into a heatproof bowl and remove orange peels. Set aside to cool.
• For Candied Chilies, bring sugar and water to boil. Turn heat to medium and stir until sugar is almost dissolved. Add chili, reduce heat to a gentle simmer and cook 10 minutes or until almost translucent. Let cool in syrup and strain.
• Add candied chilies to caramel and stir. Once cool, if caramel is too firm to stir, add a little warm water and stir over low heat until well-combined and caramel has a thick, pouring consistency.
• Drizzle onto panna cotta.

MEYER LEMON PANNA COTTA 2

Steps:

• Remove rind from the lemon using a vegetable peeler, avoiding white pith. Squeeze 3 tablespoons juice from lemon. Combine rind, 1/2 cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer over medium heat (do not boil). Remove pan from heat; cover and let stand 20 minutes. Discard rind. Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes. Return half-and-half mixture to medium heat; cook for 1 minute or until very hot. Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute). Stir in buttermilk and 3 tablespoons juice. Divide mixture among 4 (6 oz) remekins or custard cups coated with cooking spray. Cover and refrigerate for 6 hours. Garnish with mind and rind, if desired.

PANNA COTTA WITH LEMON-THYME PEACHES

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.

LEMON VERBENA PANNA COTTA WITH POACHED PEACHES

Steps:

• Combine the cream, sugar, crème fraîche, and salt in a saucepan and bring to a boil over medium heat. Remove from the heat and add the lemon verbena, lightly crushing the leaves before adding them to the pot. Allow the mixture to steep for about 1 hour. Keep tasting as it steeps until it has the flavor you want.
• Meanwhile, pour the milk into a bowl. Add the gelatin and whisk until it dissolves. Add the egg and beat well.
• Once the cream mixture has steeped, rewarm it over low heat until it reaches a low simmer, then pour over the milk-gelatin mixture and whisk until completely combined. Let the mixture sit for 5 minutes, then pour through a fine-mesh sieve into a heatproof container with a pouring spout.
• Lightly grease 10 ramekins, plastic cups, or coffee cups and line them up on a baking sheet. Divide the mixture among the ramekins and put in the fridge. Chill until set, about 4 hours. Serve with Poached Peaches.
• Set a large pot of water on the stove to boil and prepare an ice-water bath in a bowl large enough to hold the peaches. When the water comes to a boil, scald the peaches for 30 seconds. Using a mesh sieve or slotted spoon, transfer the fruit immediately to the ice-water bath to stop the cooking. Using a paring knife, peel the peaches (the skins should now slip off easily) and put the peels in a saucepan. Slice the peaches into eighths and place in a heatproof bowl.
• Add the sugar, wine, vanilla, and nutmeg to the saucepan and set over high heat. Bring the mixture to a boil and continue cooking for 5 minutes longer. Pour the boiling mixture over the peaches and set the fruit aside to cool and macerate in the spiced wine. Serve with the panna cotta.

LEMON PANNA COTTA WITH BLACKBERRY SAUCE

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.