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5 from 1 vote

Lemon Panna Cotta

This Lemon Panna Cotta is a creamy, elegant dessert that’s perfect for any occasion! Made with honey-sweetened cream, milk, and lemon zest, this refreshing dessert is beautifully balanced by a bright, tangy lemon curd topping. It’s easy to prepare, requires just a handful of ingredients, and sets up in the fridge—so you can make it in advance for stress-free entertaining.
Author: Christy Faber

Ingredients

To Bloom the Gelatin

  • ½ cup whole milk 3.25%
  • 1 tbsp unflavoured gelatin powder

The Rest of the Panna Cotta

  • 1 ½ cups whole milk 3.25%
  • 1 cup heavy cream 35%
  • ⅓ cup honey
  • zest of one lemon
  • ¼ tsp pure vanilla extract

Lemon Curd

  • 2 large eggs
  • ⅓ cup honey
  • ½ cup freshly squeezed lemon juice
  • zest of one lemon
  • 4 tbsp butter (56g)

Instructions

Panna Cotta

  • In a large bowl, pour ½ cup whole milk and sprinkle the gelatin over the top. Let sit undisturbed for 5 minutes to allow the gelatin to bloom.
    1 tablespoon unflavoured gelatin powder, ½ cup whole milk
  • In a medium saucepan, combine 1 ½ cups milk, heavy cream, honey, vanilla and lemon zest. Heat over medium-high until very hot and just barely simmering.
    1 ½ cups whole milk, 1 cup heavy cream, ⅓ cup honey, zest of one lemon, ¼ teaspoon pure vanilla extract
  • Strain the hot mixture (to remove the zest) into the large bowl with the bloomed gelatin. Whisk well until the gelatin is fully dissolved.
  • Divide the mixture evenly into tea cups, ramekins, or small dessert bowls. This recipe makes 4 larger portions or 6 smaller servings.
  • Cover with plastic wrap to prevent a skin from forming. Refrigerate for 4-6 hours before adding the lemon curd topping.

Lemon Curd Topping

  • In a small bowl, whisk the eggs thoroughly.
    2 large eggs
  • In a medium saucepan, combine lemon zest, lemon juice, honey, and cubed butter. Heat over medium until the butter melts and the mixture starts to bubble at the edges. Remove from heat.
    ⅓ cup honey, ½ cup freshly squeezed lemon juice, zest of one lemon, 4 tablespoon butter
  • To temper the eggs, take a few tablespoons of the hot lemon mixture and let it cool for 30 seconds. While whisking continuously, slowly drizzle it into the eggs to prevent curdling.
  • Gradually whisk the remaining lemon mixture into the eggs, then return everything to the saucepan. Cook over medium-low heat, stirring constantly, until thickened and able to coat the back of a spoon.
  • Strain through a fine-mesh sieve, then let cool for 15 minutes. Spread evenly over the chilled, set panna cotta. Refrigerate for a few hours before serving. Enjoy!

Notes

    • Bloom the gelatin properly by letting it sit undisturbed on the liquid for at least five minutes.
    • Don't let your mixture come to a boil. Heat until hot but not boiling or simmering. Boiling can break down the gelatin and your panna cotta may not set.
    • Allow at least 6 hours or preferably overnight to allow the panna cotta time to set.
    • Garnish – A sprinkle of lemon zest, fresh berries, or a drizzle of honey makes a beautiful finishing touch.
    • This lemon curd is quite tart! If you prefer a sweeter taste, use a scant ½ cup of lemon juice instead.