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.

Lemon panna cotta with raspberry sauce. Creamy and sweet, this is an easy dessert that you 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.

Lemon panna cotta with raspberry sauce. Creamy and sweet, this is an easy dessert that you make ahead, refrigerate then serve when you're ready for dessert.

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.

11 Freshly squeezed lemon recipes

Check out all the other lovely lemon recipes below from bloggers who took part in our 30 Day Lemon Challenge.

Lemon panna cotta with raspberry sauce. Creamy and sweet, this is an easy dessert that can be made ahead, refrigerated and served when you're ready for dessert.
Yield: 4

Lemon Panna Cotta with Raspberry Sauce

Lemon Panna Cotta with Raspberry Sauce

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 4 hours
Cook Time 5 minutes
Total Time 4 hours 5 minutes

Ingredients

  • For the panna cotta
  • 2 cups (473 ml) heavy cream
  • 1/3 cup (68 grams) 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 (175 grams) fresh raspberries, plus more for garnish
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Instructions

  1. For the panna cotta
  2. Place 4 - 4 ounce ramekins onto a plate or small baking sheet.
  3. To a saucepan add the cream and sugar over medium heat, bring to a simmer and stir until sugar is dissolved.
  4. Whisk in the gelatin until dissolved.
  5. Stir in the lemon zest, juice and simmer for 5 minutes until starts to thicken.
  6. Turn off the heat and stir in the vanilla.
  7. Divide the cream mixture between ramekins and refrigerate at least 4 hours to overnight.
  8. For the raspberry sauce
  9. Add the raspberries, sugar and water to a saucepan, bring to a simmer
  10. Cook for 5 minutes until the berries start to break down.
  11. Transfer to a blender and blend until smooth.
  12. Strain through a sieve into a container with a lid and refrigerate until chilled.
  13. 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.
  14. Put the mold upside down on a plate and release the panna cotta.
  15. Serve with fresh raspberries and the raspberry sauce.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 233Total Fat 14gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 49mgSodium 19mgCarbohydrates 27gFiber 3gSugar 19gProtein 2g

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