Lemon Panna Cotta with Raspberry Sauce

Creamy and sweet, lemon panna cotta with raspberry sauce is a light, creamy, 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.

Panna cotta is not just a spring/summer desserts, I’ve made one for Christmas too, that looks very festive, pomegranate panna cotta. 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.

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 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

If you’ve made this Lemon Panna Cotta with Raspberry Sauce, please leave a comment below. I love to hear from my readers.

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Yield: 4

Lemon Panna Cotta with Raspberry Sauce

Print

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.

Prep Time 2 hours

Cook Time 5 minutes

Total Time 2 hours 5 minutes

Ingredients

• For the panna cotta
• 1 cup (236 ml) heavy cream
• 1 cup (236 ml) whole milk
• ½ teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 ¾ teaspoons powdered gelatin
• ⅓ cup granulated sugar
• For the raspberry sauce
• 6 ounces (175 grams) fresh raspberries, plus more for garnish
• 2 tablespoons granulated sugar
• 2 tablespoons water

Instructions

1. For the panna cotta:
2. Place 4 small (4 ounce) ramekins onto a plate or small baking sheet.
3. To a saucepan add the cream, milk, vanilla and lemon to a pan. Whisk in the gelatin and leave for 5 minutes.
4. After 5 minutes, place the pan over medium heat, bring to a light simmer and stir in the sugar until dissolved. Divide the cream mixture between ramekins and refrigerate at least 4 hours to overnight.
5. For the raspberry sauce
6. Add the raspberries, sugar and water to a saucepan, bring to a simmer
7. Cook for 5 minutes until the berries start to break down.
8. Transfer to a blender and blend until smooth.
9. Strain through a sieve into a container with a lid and refrigerate until chilled.
10. 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.
11. Put the mold upside down on a plate and release the panna cotta.
12. Serve with fresh raspberries and the raspberry sauce.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 473Total Fat 32gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 10gCholesterol 105mgSodium 59mgCarbohydrates 43gFiber 2gSugar 39gProtein 6g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.