When dining out, I always check the dessert menu first for panna cotta. If it’s on the menu, I might skip the appetizer to save room.
Panna cotta is surprisingly easy to make with just 5 ingredients, but can be elevated with additions like lemon zest or fruit purée. My favorite version is infused with lemon juice and topped with fresh berries – it’s light, creamy, and delicious.
1 Cup whole milk
1 Cup Heavy Cream
1 tsp vanilla
2 TBL fresh lemon juice
Zest of one lemon
1/3-12 cup sugar
1 envelope of plain gelatin
In a small pan add milk, cream and vanilla, stir in gelatin and wait 5 minutes.
Turn heat on medium low and add sugar, DONT NOT BOIL, jut heat till sugar melts stirring occasionally.
Add lemon zest and ladle in to serving bowls, topping with a little more lemon zest. Place on refrigerator for 2 hours until set serve topped with your favorite fruit or sauce.
I posted a photo and a quick video of my favorite dessert the other day and asked if you knew what it was. I didn’t have a lot of comments on it, but I sure had a lot of messages asking about it. But nevertheless, I’m going to show you my recipe for my favorite dessert, panakotta. All you’re going to need is 1 cup of whole milk, one cup of heavy whipping cream, one envelope of gelatin. Stir that and wait 5 minutes. Then add one teaspoon of vanilla, two tablespoons of lemon juice, and about 1/3 to 1/2 at the most cup of sugar, depending on how sweet you like it. Turn it on low, add lemon zest and stir again. Once the sugar is melted, ladle it into your serving dishes. This makes four nice servings. Zest it again with some lemon rind and then put it in the refrigerator for about 2 hours. Now you simply garnish it and enjoy. My favorite dessert.
21 Comments
I've never had it, but I do believe I would love it! It looks lovely, and I love every form of custard, flan, creme brulee, this seems to me like the Italian version.
This looks so lovely! The recipe is easy enough and I’ll try making it! Thank you.😉👍😊
Mmmmm panacotta
You want to use lemon zest not lemon rind. The zest is the top yellow layer, once you hit the white you've hit the rind which is extremely bitter. You only want the zest, so it's not bitter. You shouldn't go over the same spot twice when getting the zest.
Looks so good!😊
All I saw was the damn forehead wrinkles coming and going… sorry… whats the recipe again?
😂😂👌👈penis colada???
Are you the BBQ queen?!? Yummy looking dessert!!! I'm going to try it!!!
Nice. It is reminiscent of flan and cream brûlée.
Thanks for sharing. Looks great.
Panna Cotta is my favorite dessert as well and there is an Italian restaurant in town that make delicious panna cotta. 😋
That looks yummy- i have heard it but never knew what it was- how does the lemon not curdle? Or is that just part if the texture? Thibking i may need to try this i love sweet lemony things
I am going to get these ingredients this afternoon and make it for this evening. I can hardly wait to try it! I love all things custard and all things lemon. How did I miss pannacota all these years?
Looks more like a grapefruit.
It looks great. How does it not curdle? Is it the gelatin?
DROOL EMOJI ACTIVATE
Love Panna Cotta!! Can’t wait to try your recipe! 💗😋
Thank you. I will definitely try it. 😍
I'm curious if it'll have enough flavor without the lemon zest, I am sadly allergic to lemon zest, though I am not allergic to lemon juice. It's bizarre! 😮
Gelatin is made from boiling down donkeys. Didn't know that? I didn't either till I learned it s couple days ago. I thought it was horses. Might be both. Anyway there is another option called agar, I think.
Still don’t know what it is, but that’s okay👍🏼!😅
Me to myself: "You're lactose intolerant, b*tch." Myself to me: "I can eat a box of Lactaid first!"