Lemon Panna Cotta | The View from Great Island

I knew one of the first things I was going to make once the weather turned warm was a panna cotta.  I discovered it last year and fell in love with the smooth, silky texture.  Panna cotta, or cooked cream, is an old treat from the mountains of northern Italy, where the cream is so spectacular it’s been eaten as a dessert all by itself for generations.   This lemon version is super tangy with the zest and juice of 2 lemons.   It’s the perfect backdrop for a cluster of fresh fruit and an edible blossom or two, and therefore the perfect dessert for an occasion like Mother’s Day,  a spring shower, or a just because romantic dinner.

Lemon Panna Cotta | The View fom Great Island

I dug out my mini cookie and fondant cutters for this, and  the thinly sliced pieces of papaya, below, made beautiful little flowers and butterflies to scatter among the berries.   Use slices of melon, mango, kiwi, banana, whatever you like.  You can find these cute little sets in cooking stores, discount department stores, or HERE online.

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But even though I lavished attention on the fruit garnish, the flavor of this panna cotta stands on its own.  I would be totally happy with a little pot of it all by itself.   You know me, I’m not happy unless I’m going all the way with whatever flavor I’m playing with, so there’s nothing wishy-washy about the lemon presence here.   The zest of 2 lemons begins the process as it infuses the essence of lemon into the cream and milk.  Then the juice of both lemons goes in, followed by a dose of lemon extract.

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The panna cotta can be made ahead of time so all you have to do is assemble the fruit at the last minute.  This could be made into a beautiful tart with a graham cracker crust, and I also like it poured into small jam jars and garnished with a simple wedge of lemon and a sprig of mint.  It can be rustic, or elegant, depending on how you present it.

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Panna Cotta is a no bake dessert, and it’s one of the easiest there is.  It basically consists of heating cream and milk, and adding gelatin.  That’s about the extent of it.  Once it sets up in the refrigerator, it’s done.

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For  vegan panna cotta, substitute full fat coconut milk for the dairy cream and milk.  You can use agar-agar, a seaweed derived gelatin substitute, in place of the gelatin.  Don’t try to go with a low fat version of this, though, because the lemon juice can curdle regular milk.

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Lemon Panna Cotta

Yield: serves 4-6

What You Will Need

  • the zest and juice of 2 lemons
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 envelope powdered gelatin
  • 1/4 tsp lemon extract

Instructions

  1. Wash the lemons well. Use a vegetable peeler to remove the rinds from the lemons. You only want the yellow part, not the bitter white.
  2. Pour the cream and the milk into a saucepan and stir in the sugar until it is dissolved. Add the lemon rinds to it and heat it just until it almost comes to a boil. Turn off the heat and let sit for 30 minutes.
  3. Strain the cream mixture and put back in the pan. Stir in the juice from both lemons, you'll notice that the cream will thicken.
  4. Pour 1/4 cup of cold water in a small cup and sprinkle on the gelatin. Let sit for 5 minutes to soften and then stir.
  5. Meanwhile, reheat the cream mixture to just below a simmer. Take the pan off the heat and stir in the gelatin, stirring until it is completely dissolved. Stir in the extract.
  6. Pour the cream mixture into small jars, bowls, or cups. Refrigerate until completely firm. Depending on the size of your cups, this may take 2-3 hours. You can do this ahead of time, and let it sit there.
  7. When you are ready to serve, garnish with berries, fruit cut outs, and a few edible blossoms.
  8. Serve cold.
http://theviewfromgreatisland.com/2014/05/lemon-panna-cotta.html

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If you cover it well, this can sit in the fridge for a couple of days before you serve it.  Don’t add the fruit until you are ready to serve, and be sure to serve it cold, because gelatin will soften as it comes to room temperature.  If you haven’t had panna cotta, I highly recommend it,  not only for the ease of preparation, but because it has a unique cool silky texture and can be flavored in a million ways.  It makes a very elegant presentation with hardly any effort!

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29 Responses to Lemon Panna Cotta

  1. […] Get the recipe from The View From Great Island. […]

  2. Mary says:

    I Had never heard of Panna Cotta prior to coming across your recipe (on foodgawker?). I am a fan of creamy, smooth flan and crime brûlée..but not cheesecake. I wasn’t sure what to expect, but I bookmarked your recipe (was already a fan of your blog) made the Panna Cotta last night and took it (in half size mason jars just like yours) to work today to share with my co-workers. I served the Panna Cotta topped with fresh blueberries, fresh raspberries, and a few baby mint leaves from my garden… WOW WOW WOW luscious, elegant, and yet so surprisingly easy to make. It was a HUGE hit with my co-workers/friends. They all wanted the recipe!! (Compliments to you!), The bright lemon paired perfectly with the sweet berries. Lemon Panna Cotta is now on my short list of recipes to make when I am invited to dinner. Thank You!

    • Sue says:

      I’m really glad to hear this, Mary, thanks. I loved making it, and you’re right, it’s surprisingly easy. I really liked how strong the lemon flavor was. I’m so glad it was a hit!

  3. Mary says:

    Fabulous, Elegant and SO easy. Made your recipe today and poured it into the mini mason jars, just like the ones shown in your photos. Served topped with fresh blueberries and raspberries! Divine. Sharing the remainder with coworkers tomorrow as a surprise. Sharing this reviled with several friends !

  4. Susan says:

    Thanks so much for mentioning this dessert in your comment, Sue! This would be a lovely addition to the menu when we host our gourmet group this summer.

  5. I think this is the prettiest presentation of panna cotta I have ever seen. I love all things lemon and I’m sure your panna cotta is delicious.

  6. Foodiewife says:

    I don’t make panna cotta often enough, and I should. It’s one of my favorite desserts, and it’s a blank canvas to play with different flavors. As always, your presentation is so beautiful.

  7. I don’t really like cream by itself, but I think that panna cotta is absolutely delicious. It’s interesting to see a recipe. So beautifully simple, especially with those cute little papaya shapes on top!

  8. This is so beautiful! This reminds me of the way my mother always decorated food. People hesitated to start eating because they didn’t want to mess it up. I’m sure you’ve experienced the same thing. Just added TVFGI to my “Sites I Visit” page!

  9. Monica says:

    Such an elegant dessert…and thank you for the fondant cutter inspiration!!

  10. dina says:

    the panna cotta sounds delicious and i love the way you decorated it. the fruit cutters are a great idea!

  11. What a gorgeous spring dessert, Sue!! I love panna cotta.

  12. I’m sitting here with my mouth hanging open. What a beautiful dessert!

  13. Hi Sue, your recipes are such an inspiration….you make all of them beautifully customized…and we love it…those papaya flowers look so adorable on that soft,silky panna cotta,thanks for sharing :-)

  14. Mary says:

    Oh Sue this is SO beautiful! I’ve never made panna cotta – it’s time I did!
    Mary

  15. Such a pretty panna cotta, love the lemon flavor!

  16. You have totally outdone your talented self Sue! This is one of the prettiest things I’ve ever seen!

  17. Do you know what a talented food stylist you are? This is one of the most beautiful desserts I’ve ever seen. I adore lemon and bet it is very tasty. You are an artist Sue!

  18. What an incredible creation, and your presentation is always beautiful. This sounds like the perfect summer drink, especially with the lemons. Have a fantastic weekend!

  19. Monique says:

    I have yet to make a PC..I think your embellishments have nudged me big time:)

    • Sue says:

      You’ll love it, Monique, and you’ll wonder why it took you so long. I think I avoided it for a while because I didn’t really get what it was. But I think it’s so much better than pudding, or pot de creme, or mousse, or any of those other creamy desserts, plus it’s no-bake!

  20. Jane and Lance Hattatt says:

    Hello Sue:

    One of our all time favourite puddings and yours really does sound and look to be delicious.

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