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Lemon Panna Cotta Recipe

Lemon Panna Cotta Recipe

Lemon Panna Cotta Recipe

Panna cotta might be the first dessert that comes to mind when you think about serving a White Christmas menu, but don't be put off by its predictability. It is a delicious dessert for summer, it can be prepared in advance, you can simply serve it with a well-chilled glass of Leopard's Leap Chescato - fun and elegant at once - or you can steer away from the all white path and add some bright berries. (See the compote recipe at the end)

Lemon Panna Cotta 

Serves 6

Ingredients 

¼ cup fresh lemon juice

2tsp gelatine

½ cup sugar

1 tablespoon finely grated lemon zest

2 cups milk

1 cup double cream Greek yogurt

2 teaspoons vanilla extract

 

Method

Pour lemon juice into a bowl. Sprinkle gelatine over and let stand until gelatine softens, 5 to 10 minutes.

In a saucepan, whisk sugar with lemon zest.

Pour in milk and yogurt, cook over medium heat, whisking, until mixture is just simmering, and sugar has dissolved, about 2 minutes (do not allow to boil).

Add gelatine mixture and vanilla and whisk until gelatine has dissolved.

Transfer to a large measuring cup with a pouring spout and divide mixture among the six glasses. Refrigerate until firm, at least four hours or overnight.

You can add a berry twist by putting berries at the bottom of the glass before you pour the panna cotta into the glasses. You can also serve it with a berry compote.

Berry compote recipe

Ingredients

300 g frozen mixed berries, thawed

90 ml raspberry rooibos cordial

2 teaspoons lemon juice

Method

Cook berries, cordial and lemon juice in a saucepan over medium heat, stirring often, until sugar dissolves and berries release their juice, about 3 minutes.

Lower heat slightly and continue cooking, stirring often, until compote thickens slightly, about 5 minutes longer.

Transfer to a bowl and cool, then cover and refrigerate.

Spoon onto the panna cotta or serve on the side.

Panna cotta might be the first dessert that comes to mind when you think about serving a White Christmas menu, but don't be put off by its predictability. It is a delicious dessert for summer, it can be prepared in advance, you can simply serve it with a well-chilled glass of Leopard's Leap Chescato - fun and elegant at once - or you can steer away from the all white path and add some bright berries. (See the compote recipe at the end)

Lemon Panna Cotta 

Serves 6

Ingredients 

¼ cup fresh lemon juice

2tsp gelatine

½ cup sugar

1 tablespoon finely grated lemon zest

2 cups milk

1 cup double cream Greek yogurt

2 teaspoons vanilla extract

 

Method

Pour lemon juice into a bowl. Sprinkle gelatine over and let stand until gelatine softens, 5 to 10 minutes.

In a saucepan, whisk sugar with lemon zest.

Pour in milk and yogurt, cook over medium heat, whisking, until mixture is just simmering, and sugar has dissolved, about 2 minutes (do not allow to boil).

Add gelatine mixture and vanilla and whisk until gelatine has dissolved.

Transfer to a large measuring cup with a pouring spout and divide mixture among the six glasses. Refrigerate until firm, at least four hours or overnight.

You can add a berry twist by putting berries at the bottom of the glass before you pour the panna cotta into the glasses. You can also serve it with a berry compote.

Berry compote recipe

Ingredients

300 g frozen mixed berries, thawed

90 ml raspberry rooibos cordial

2 teaspoons lemon juice

Method

Cook berries, cordial and lemon juice in a saucepan over medium heat, stirring often, until sugar dissolves and berries release their juice, about 3 minutes.

Lower heat slightly and continue cooking, stirring often, until compote thickens slightly, about 5 minutes longer.

Transfer to a bowl and cool, then cover and refrigerate.

Spoon onto the panna cotta or serve on the side.

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