This Raspberry Lemon Panna Cotta is the epitome of summer in a dessert. With its silky, smooth texture and the perfect balance of tangy lemon and sweet raspberry flavors, this panna cotta is sure to become a favorite. The creamy base is complemented by a fresh raspberry topping, making it a light yet indulgent treat. Whether you’re serving it at a dinner party or enjoying a quiet moment to yourself, this dessert offers a refreshing, satisfying bite.
Ingredients:
- For the Panna Cotta:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 packet (about 2 1/4 teaspoons) unflavored gelatin
- 1 teaspoon vanilla extract
- For the Raspberry Sauce:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Equipment:
- Mixing bowls
- Saucepan
- Small saucepan for the raspberry sauce
- Measuring spoons and cups
- Whisk
- Small cups or glasses for serving
Instructions:
- Prepare the Panna Cotta Base:
- In a small saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.
- Meanwhile, sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it sit for about 5 minutes to bloom.
- Once the cream mixture is warm, remove from the heat and stir in the bloomed gelatin until fully dissolved.
- Add the lemon zest, lemon juice, and vanilla extract to the mixture and stir to combine.
- Set the Panna Cotta:
- Pour the panna cotta mixture evenly into small cups or glasses. Allow the panna cotta to cool to room temperature, then transfer them to the refrigerator to chill for at least 4 hours, or until set.
- Make the Raspberry Sauce:
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 5-7 minutes.
- Once the sauce has thickened, remove from the heat and let it cool to room temperature. For a smoother sauce, you can strain it through a fine mesh sieve to remove the seeds.
- Assemble and Serve:
- Once the panna cotta has set, spoon a generous amount of the raspberry sauce over the top of each serving.
- Garnish with fresh raspberries or a sprig of mint for an extra touch of elegance.
- Enjoy:
- Serve immediately or refrigerate until ready to serve.
Tips:
- You can substitute the fresh raspberries with frozen raspberries if needed, but make sure to thaw them before making the sauce.
- For a more pronounced lemon flavor, you can increase the lemon zest or add a bit more lemon juice.
- If you prefer a firmer panna cotta, add a bit more gelatin, but keep in mind it should remain creamy and smooth.
This Raspberry Lemon Panna Cotta is the perfect way to celebrate the flavors of summer. Its refreshing citrusy kick paired with the luscious, creamy texture will leave your guests asking for more. With just a few simple ingredients, you can create an elegant and delectable dessert that’s perfect for any occasion. Let this treat bring a burst of brightness and sweetness to your day!
Heavenly Raspberry Lemon Panna Cotta: A Refreshing Summer Treat
Indulge in the perfect balance of sweet and tangy with this Raspberry Lemon Panna Cotta. A creamy, refreshing, and easy-to-make dessert that will brighten any summer day!
Equipment
- Mixing bowls
- Saucepan
- Small saucepan for the raspberry sauce
- Measuring spoons and cups
- Whisk
- Small cups or glasses for serving
Ingredients
- For the Panna Cotta:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 packet about 2 1/4 teaspoons unflavored gelatin
- 1 teaspoon vanilla extract
- For the Raspberry Sauce:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Panna Cotta Base:
- In a small saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.
- Meanwhile, sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it sit for about 5 minutes to bloom.
- Once the cream mixture is warm, remove from the heat and stir in the bloomed gelatin until fully dissolved.
- Add the lemon zest, lemon juice, and vanilla extract to the mixture and stir to combine.
- Set the Panna Cotta:
- Pour the panna cotta mixture evenly into small cups or glasses. Allow the panna cotta to cool to room temperature, then transfer them to the refrigerator to chill for at least 4 hours, or until set.
- Make the Raspberry Sauce:
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 5-7 minutes.
- Once the sauce has thickened, remove from the heat and let it cool to room temperature. For a smoother sauce, you can strain it through a fine mesh sieve to remove the seeds.
- Assemble and Serve:
- Once the panna cotta has set, spoon a generous amount of the raspberry sauce over the top of each serving.
- Garnish with fresh raspberries or a sprig of mint for an extra touch of elegance.
- Enjoy:
- Serve immediately or refrigerate until ready to serve.
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