Creamy and sweet, lemon panna cotta with raspberry sauce is an easy dessert that you can make ahead, refrigerate, then serve when you’re ready for dessert.
Panna cotta (Italian for cooked cream) is just that. It’s cream cooked with sugar, gelatin and any flavoring you choose. It is then refrigerated in moulds and allowed to set, dessert done! For this panna cotta I chose to flavor with lemon because I’m ready for Spring. I’ve made panna cotta 2 ways. For the Christmas season 2014, I layered pomegranate jello with orange infused panna cotta in small shot glasses. This is one of my favorite ways to present it because it looks so stunning, take a look here > pomegranate panna cotta.
This lemon dessert is just 1 of 11 lemon recipes I’m bringing you today because I’m taking part in a 30 day lemon challenge with some fellow bloggers. You can find all of their delicious recipe links below.
- For the panna cotta
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon powdered gelatin
- Zest of 2 lemons
- Juice of 1 lemon
- 1/2 teaspoon good vanilla extract
- For the raspberry sauce
- 6 ounces fresh raspberries plus more for garnish
- 2 tablespoons granulated sugar
- 2 tablespoons water
For the panna cotta
Place 4 - 4 ounce ramekins onto a plate or small baking sheet.
To a saucepan add the cream and sugar over medium heat, bring to a simmer and stir until sugar is dissolved.
Whisk in the gelatin until dissolved.
Stir in the lemon zest, juice and simmer for 5 minutes until starts to thicken.
Turn off the heat and stir in the vanilla.
Divide the cream mixture between ramekins and refrigerate at least 4 hours to overnight.
For the raspberry sauce
Add the raspberries, sugar and water to a saucepan, bring to a simmer
Cook for 5 minutes until the berries start to break down.
Transfer to a blender and blend until smooth.
Strain through a sieve into a container with a lid and refrigerate until chilled.
Once the panna cotta is set, dip the bowls in hot water to help loosen, then run a knife around the edge. Invert onto a plate and top with the raspberry sauce and fresh raspberries.
Put the mold upside down on a plate and release the panna cotta.
Serve with fresh raspberries and the raspberry sauce.
Check out all the other lovely lemon recipes below from bloggers who took part in our 30 Day Lemon Challenge.
- Buttery Lemon Garlic Rice by Hot Eats and Cool Reads
- Lemon Brulee Tart by Life Currents
- Lemon Cardamom Scones by Manila Spoon
- Lemon Garlic Chicken by Savory Experiments
- Creamy Lemon Layered Pie by Who Needs A Cape?
- Lemon Panna Cotta by Culinary Ginger
- Lemon Pie Bars by Noshing With The Nolands
- Lemon Pudding Cheesecake by Serena Bakes Simply From Scratch
- No Bake Lemon Cheesecake by Num’s the Word
- Mini Meyer Lemon Loaves by Liv for Cake
- Zingy Lemon Chicken Wings by Lovefoodies