Lemon Panna Cotta

Lemon Panna Cotta
Servings: 8 Prep 45 mins Chill overnight Stand 1 hr


  • 1 envelope unflavored gelatin
  • 1/2 cup water
  • 1 quart heavy cream
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 2 teaspoons vanilla extract
  • Pinch salt
  • Candied Peel:
  • 3 lemons
  • 1 cup sugar plus 2 tablespoons
  • 1 cup water
  • Mint for garnish
  • raspberries for garnish

Make It

1. Dissolve gelatin in 1/2 cup water. Let stand 5 minutes.

2. Heat heavy cream and sugar in a small saucepan over medium heat until mixture reaches 160 degrees F, about 5 minutes.

3. Remove from heat. Stir in lemon juice, zest, vanilla and salt. Heat gelatin mixture in microwave oven on high 10 to 15 seconds or until it is liquid. Stir into cream mixture. Divide among 8 small custard or coffee cups; refrigerate overnight.

Candied Peel:

4. Peel lemons; do not remove any of the white pith. Cut peel into small strips. Heat 1 cup of the sugar, water and lemon peel in a small saucepan for 5 to 7 minutes until peel is tender. Drain and spread peel on a plate in one layer; sprinkle with remaining 2 tablespoons sugar. Let dry for 1 hour.

5. Serve panna cotta topped with Candied Peel, mint and raspberries, if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 480, Fat, total (g): 48, chol. (mg): 160, sat. fat (g): 28, carb. (g): 27, fiber (g): , pro. (g): 1, sodium (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.