Summer calls for light desserts. We instantly thought of citrusy and cool and dreamed up this Lemon Panna Cotta. Easy to make and even easier to eat, it’s the perfect treat for those hot days. Whip it up at your next dinner party and you’ll have guests begging for your secret recipe!
Also, you can’t go wrong with topping it off with our Blueberry Coulis, so check out that recipe and you’ll have a knock-out hit!
Watch our video to see how it’s done!
Yield: 8-10 ramekins, depending on the size
- Bloom gelatin in the fresh lemon juice and set aside.
- In a saucepan heat the milk, cream, sugar, and vanilla extract to a simmer.
- Add bloomed gelatin and Lemon Extract to warm dairy and whisk to combine fully.
- Whisk in crème fraiche until completely dissolved.
- Strain and cool until it is warm, but not hot, stirring occasionally.
- Pour into ramekins and chill overnight or at least 5 hours.
- The panna cotta can be served on a plate by running a knife around the edges, then inverting the container onto a plate, and heating slightly with a torch, or by placing the container in a bowl of hot water briefly to release the panna cotta.
- Spoon or pour a small amount of Blueberry Coulis over the panna cotta, or alongside it on the plate.
- Garnish with fresh blueberries, lemon slices, and a mint leaf.