Lemon Panna Cotta
This light Lemon Panna Cotta is the perfect early spring dessert, it's no-bake, super simple, and easy to adjust for dairy free and vegan!
Servings: 6
Ingredients
- the zest and juice of 2 lemons, about 1/4 cup juice
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 envelope powdered gelatin, 7 grams or 2 1/4 teaspoons
- 1/4 tsp lemon extract, optional
Instructions
- 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.
- Pour the cream and milk into a saucepan and stir in the sugar until dissolved. Add the lemon rinds and heat just until it almost comes to a boil. Turn off the heat and let sit for 30 minutes.
- Strain the cream mixture and return it to the pan.
- Pour 1/4 cup cold water into a small cup and sprinkle the gelatin over it. Let sit for 5 minutes to soften.
- Reheat the cream mixture to just below a simmer. Remove from the heat and stir in the gelatin until completely dissolved.
- Let the mixture cool for about 5 minutes, then stir in the lemon juice and extract.
- Pour into jars or cups and refrigerate until set, 2–3 hours. Serve cold with berries, fruit, or edible flowers.
- Serve cold.
Nutrition
Calories: 361 kcal · Carbohydrates: 21 g · Protein: 4 g · Fat: 30 g · Saturated Fat: 19 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Cholesterol: 95 mg · Sodium: 37 mg · Potassium: 147 mg · Fiber: 0.03 g · Sugar: 21 g · Vitamin A: 1233 IU · Vitamin C: 4 mg · Calcium: 103 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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