Lemon Panna Cotta with Raspberry Sauce
A perfected Italian classic, this Lemon Panna Cotta has been a reader favorite since 2016. It’s a silky, no-bake dessert infused with fresh lemon zest and juice, served with a vibrant, seedless raspberry sauce.
Ingredients
For the panna cotta:
- 1 ½ cups (473 ml) heavy/double cream cold
- ½ cup (100 ml) whole milk cold
- ½ teaspoon vanilla extract
- 1 tablespoon lemon zest finely grated
- 2 tablespoons lemon juice
- 1 ¾ teaspoons unflavored 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
Make the panna cotta:
- Place four 4-ounce (3 ½ inch/9 cm) ramekins onto a plate or small baking sheet for easy transport.
- Add the cream, milk, vanilla, and lemon zest and juice to a saucepan (off the heat). Sprinkle the gelatin over the surface and whisk gently. Let it sit for 5 minutes. The cold liquid allows the gelatin to "bloom," which ensures a smooth, lump-free texture.
- After 5 minutes, place the pan over low heat and stir in the sugar. Warm gently, stirring frequently until the sugar and gelatin have completely dissolved. Do not boil, as high heat can destroy the gelatin's ability to thicken.
- Divide the cream mixture evenly between the ramekins and allow to cool. Then, refrigerate for at least 4 hours, or overnight, until set.
Make the raspberry sauce:
- Combine the raspberries, sugar, and water in a small saucepan and bring to a simmer.
- Cook for 5 minutes, stirring occasionally, until the berries begin to break down and release their juices.
- Transfer the mixture to a blender and process until smooth. Pass the sauce through a fine-mesh sieve into a lidded container to remove the seeds. Refrigerate until chilled.
To serve:
- To unmold, briefly dip the bottom of each ramekin into a bowl of hot water for about 5–10 seconds to loosen the edges. Carefully run a thin knife around the inside rim, then invert the panna cotta onto a dessert plate. Serve chilled, topped with the raspberry sauce and fresh berries. Alternatively, for a more casual presentation, you can serve the panna cotta directly in the ramekins.
Video
Notes
High Altitude Note: This recipe was tested at sea level. In high-altitude areas, liquids evaporate faster during heating, which can make the panna cotta too firm. After heating, measure your liquid; if it’s less than 2 cups, add a splash of warm extra cream and stir well to return it to the original volume before chilling.
Nutrition
Serving: 1 | Calories: 473kcal | Carbohydrates: 43g | Protein: 6g | Fat: 32g | Trans Fat: 1g | Sodium: 59mg | Sugar: 30g