Lemon Panna Cotta
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Lemon Panna Cotta is a show-stopper that’s creamy and smooth with refreshing lemon accents. An easy, make-ahead dessert you can make year-round for a party or just a casual weeknight dinner with no baking required! Plus video tutorial!
Panna cotta is a classic dessert hailing from Italy, where it translates as “cooked cream”. It’s a pudding that is softly set using gelatin to create a magically firm, but velvety and smooth texture. Our Mango Panna Cotta is one of the most popular recipes on the site, and uses a similar technique as the one here.
You make the panna cotta mixture in a saucepan, and then it’s refrigerated in stemless wine glasses to set. You can garnish with lemon zest, crushed chocolate, raspberries, pomegranate, the sky is the limit!
Watch How to Make Lemon Panna Cotta
Lemon Panna Cotta (with Video)
- 3 oz lemon jello powder
- 1 ½ cups whole milk
- ⅓ cup sugar
- 2 tbsp powdered gelatin
- 1 tsp kosher salt
- 1 ½ cups heavy cream
- ¼ tsp vanilla extract
- shaved chocolate, optional
- lemon zest, optional
- Set aside four medium-size stemless wine glasses.
- Prepare the lemon jello according to the instructions on the box.
- Fill each glass one third full with the jello. Refrigerate for 3-4 hours or until set.
- To a medium saucepan, add the milk and sprinkle powdered gelatin on top. Let sit for 10 minutes.
- Place over low-medium heat and stir slowly for one minute. Add the sugar and stir for another minute until dissolved.
- Remove from heat and stir in the cream, vanilla and salt.
- Once the mixture is lukewarm, pour it on top of the lemon jello, distributing evenly between the glasses.
- Chill 1-2 hours more to set.
- Garnish with optional lemon zest and chocolate. Serve and enjoy!
- To cool the panna cotta quickly, set the saucepan in a water bath of ice cubes and water, and stir slowly. It should cool down within approximately 10 minutes.
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