Lemon Honey Panna Cotta
Lemon Honey Panna Cotta
Ingredients
For the Panna Cotta
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest, finely grated
- 1/2 teaspoon vanilla extract
For the Lemon Honey Drizzle
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
Instructions
- 1
In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 5 minutes to bloom and soften.
⏱️ 5 min
- 2
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling. Do not let it come to a boil.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Add the bloomed gelatin mixture to the hot cream mixture and whisk continuously until the gelatin is completely dissolved and no lumps remain.
⏱️ 2 min
- 4
Stir in the vanilla extract.
⏱️ 1 min
- 5
Carefully pour the panna cotta mixture into four 4-ounce ramekins or small dessert glasses. Place them on a tray and transfer to the refrigerator.
⏱️ 2 min
- 6
Chill the panna cotta for at least 4 hours, or preferably overnight, until set. The panna cotta should be firm to the touch and jiggle slightly when gently shaken.
⏱️ 240 min
- 7
While the panna cotta is chilling or just before serving, prepare the lemon honey drizzle. In a small bowl, whisk together the fresh lemon juice and honey until well combined.
⏱️ 2 min
- 8
To serve, you can either serve the panna cotta directly in the ramekins or, if desired, gently unmold them onto serving plates. To unmold, briefly dip the bottom of each ramekin in warm water, then run a thin knife around the edge and invert onto a plate. Drizzle generously with the lemon honey sauce before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Honey Panna Cotta
Ingredients
For the Panna Cotta
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest, finely grated
- 1/2 teaspoon vanilla extract
For the Lemon Honey Drizzle
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
Instructions
- 1
In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 5 minutes to bloom and soften.
⏱️ 5 min - 2
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling. Do not let it come to a boil.
⏱️ 5 min - 3
Remove the saucepan from the heat. Add the bloomed gelatin mixture to the hot cream mixture and whisk continuously until the gelatin is completely dissolved and no lumps remain.
⏱️ 2 min - 4
Stir in the vanilla extract.
⏱️ 1 min - 5
Carefully pour the panna cotta mixture into four 4-ounce ramekins or small dessert glasses. Place them on a tray and transfer to the refrigerator.
⏱️ 2 min - 6
Chill the panna cotta for at least 4 hours, or preferably overnight, until set. The panna cotta should be firm to the touch and jiggle slightly when gently shaken.
⏱️ 240 min - 7
While the panna cotta is chilling or just before serving, prepare the lemon honey drizzle. In a small bowl, whisk together the fresh lemon juice and honey until well combined.
⏱️ 2 min - 8
To serve, you can either serve the panna cotta directly in the ramekins or, if desired, gently unmold them onto serving plates. To unmold, briefly dip the bottom of each ramekin in warm water, then run a thin knife around the edge and invert onto a plate. Drizzle generously with the lemon honey sauce before serving.
⏱️ 3 min