Lemon Honey Panna Cotta
Lemon Honey Panna Cotta
Ingredients
For the Panna Cotta
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1 tablespoon lemon zest
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- 1/2 teaspoon vanilla extract
For the Lemon Honey Drizzle
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
For Garnish
- 1/2 cup fresh berries, such as raspberries or blueberries
- 4 mint leaves, fresh
Instructions
- 1
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom (soften).
⏱️ 10 min
- 2
In a medium saucepan, combine the heavy cream, granulated sugar, honey, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Do not let it boil.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Add the bloomed gelatin mixture and stir until completely dissolved. Stir in the vanilla extract.
⏱️ 2 min
- 4
Pour the panna cotta mixture through a fine-mesh sieve into a clean bowl to remove any lemon zest or undissolved bits, ensuring a smooth texture.
⏱️ 2 min
- 5
Divide the panna cotta mixture evenly among four 4-ounce ramekins or small dessert glasses.
⏱️ 1 min
- 6
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
⏱️ 240 min
- 7
Just before serving, prepare the lemon honey drizzle. In a small bowl, whisk together the honey and fresh lemon juice.
⏱️ 1 min
- 8
To serve, you can either serve the panna cotta directly in the ramekins or unmold them. To unmold, briefly dip the bottom of each ramekin in warm water, then invert onto a serving plate. Drizzle with the lemon honey mixture, garnish with fresh berries and a mint leaf.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Honey Panna Cotta
Ingredients
For the Panna Cotta
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1 tablespoon lemon zest
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- 1/2 teaspoon vanilla extract
For the Lemon Honey Drizzle
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
For Garnish
- 1/2 cup fresh berries, such as raspberries or blueberries
- 4 mint leaves, fresh
Instructions
- 1
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom (soften).
⏱️ 10 min - 2
In a medium saucepan, combine the heavy cream, granulated sugar, honey, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Do not let it boil.
⏱️ 5 min - 3
Remove the saucepan from the heat. Add the bloomed gelatin mixture and stir until completely dissolved. Stir in the vanilla extract.
⏱️ 2 min - 4
Pour the panna cotta mixture through a fine-mesh sieve into a clean bowl to remove any lemon zest or undissolved bits, ensuring a smooth texture.
⏱️ 2 min - 5
Divide the panna cotta mixture evenly among four 4-ounce ramekins or small dessert glasses.
⏱️ 1 min - 6
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
⏱️ 240 min - 7
Just before serving, prepare the lemon honey drizzle. In a small bowl, whisk together the honey and fresh lemon juice.
⏱️ 1 min - 8
To serve, you can either serve the panna cotta directly in the ramekins or unmold them. To unmold, briefly dip the bottom of each ramekin in warm water, then invert onto a serving plate. Drizzle with the lemon honey mixture, garnish with fresh berries and a mint leaf.
⏱️ 4 min