Lemon Berry Panna Cotta


This light and creamy lemon berry panna cotta dessert couldn’t be any easier to make, but it is one of those things that looks spectacular. I love desserts like that! This panna cotta takes very little time to make and I think it would make a perfect end to a Valentine’s Day meal. ❤

Lemon Berry Panna Cotta

Panna cotta, which means “cooked cream” is a traditional italian custard. It can be put in glasses or bowls, like I have done or molded and served on a plate. I have added lemon flavouring to the panna cotta, but I have also seen versions with vanilla, coffee or rum. You can also try other fruit or berries for the topping. So many options!

Lemon Berry Panna Cotta

Some of the sweetest berries grow among the sharpest thorns.

Lemon Berry Panna Cotta

I hope you have a wonderful Wednesday! Today I am going to the gym in the morning, then I need to work on some blog writing, do some baking, take some photos, and then I work this evening. Phew! Why does it always feel like the days are so short ?! 

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Lemon Berry Panna Cotta
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For Panna Cotta
  1. 1 cup whole milk
  2. 2½ tsp unflavored gelatin
  3. 2 cups heavy whipping cream
  4. ½ cup plus 1 Tbsp sugar
  5. 1 tsp vanilla
  6. 4 Tbsp lemon juice
  7. 1 cup sour cream
For Sauce
  1. 2 cups fresh berries
  2. 3 Tbsp sugar
  3. 1 Tbsp lemon juice
  4. Zest of 1 lemon
For Panna Cotta
  1. Add whole milk in a sauce pan and sprinkle on the gelatin. Let stand 4 to 5 min until gelatin is softened. Cook on medium/low heat and stir until gelatin dissolves and mixture is steaming. Do not boil.
  2. Add heavy whipping cream, sugar, vanilla and lemon juice. Stir over medium/low heat until sugar is dissolved. Do not boil. Remove from heat and let cool 10 minutes.
  3. Place sour cream in a medium bowl and while whisking, slowly add the warm cream mixture. Mix until smooth.
  4. Pour into wine glasses or ramekins. Refrigerate 6 hours until set.
For Sauce
  1. Combine half the fresh berries, lemon juice, lemon zest and sugar in a pan. Bring to a boil and cook 4 to 5 minutes or until syrupy.
  2. Stir in remaining fresh berries and remove from heat. Let cool to room temperature and then spoon over the chilled panna cottas.
Adapted from Natasha's Kitchen
Adapted from Natasha's Kitchen
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