Here is my easy lemon panna cotta dessert and the best panna cotta recipe that I have ever made! It is creamy, smooth, flavorful, light, refreshing, melts in your mouth. Absolute perfection. Yum!
Really, making panna cotta at home?
Does that thought send shivers up your spine?
Do you think that panna cotta is way too complicated and difficult for you to make? Out of your league?
Well not anymore, with my method below.
Fail Proof
Because here is my fail proof lemon panna cotta recipe!
Believe me, this panna cotta recipe has never let me down in the past. And it has it all: this lemon panna cotta is creamy, smooth, flavorful, light, refreshing, melts in your mouth…
In the end when you pour the panna cotta mixture into the ramekins, you might thing: gosh, this looks way too runny!
It will never set!
But there is no reason for panic. Just let the lemon panna cotta cool down for a couple of minutes at room temperature.
Make Ahead Dessert
Then pop it in the fridge and let the gelatin work its magic for a couple of hours, and even better overnight.
You will see!
I will always make sure that whenever I throw a dinner party here at home, that everything can be prepped at least a day in advance.
Because when my dessert fails, then I still got plenty of time to rely on this one.
Plan B Recipe
I have to admit that I am not a dessert wizard, so I need a recipe that I can always rely on.
And that is just what I get with this lemon panna cotta recipe!
Try it out and see for yourself!
Easy Lemon Panna Cotta Dessert with Yogurt
How to serve this meyer lemon panna cotta best?
You can choose to serve the panna cotta in its ramekin or flip it over and serve it on a plate. Here is how you can do that best: run a sharp knife around the edge of the set panna cotta to loosen it a little. Then warm a little water in a saucepan and place the ramekins in it for just a couple of seconds.
Mine only took only about 8 to 10 seconds.
If you leave the ramekins in the warm water for too long, then your panna cotta will become runny again. That is because the gelatin will start to melt again and your panna cotta will collapse.
Plating Up
So beware!
So once the ramekin is warm, place a plate on top of the ramekin and flip it over. If the panna cotta is not moving, put it in the warm water again for just a handful of seconds and then try again.
Garnish the panna cotta with whatever you like. I love to add colorful elements until I get a vibrant looking dessert plate: fruit coulis, fresh berries… This time I kept it pretty simple however: I went for a sliced lemon and some chopped tangerines this time.
Tangerine & Mint
Are you looking for the KitchenAid Cook Processor recipe?
Then scroll down to the second recipe here on this page!
Do you love desserts with yogurt?
Then you should also check out my yogurt cake with almonds and honey!
Enjoy!
Easy Yogurt & Lemon Panna Cotta Recipe
Here's my easy lemon panna cotta and the best panna cotta recipe I have ever made!
- 4,5 oz cream (125 ml)
- ¼ cup whole milk (60 ml)
- 1 sheet gelatin (¼ envelope or ¼ tbsp granulated gelatin)
- 1 oz icing sugar (sifted)
- 2 tbsp lemon juice
- 3 oz (Greek) yogurt (90 g)
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Combine the cream and whole milk in a small saucepan and place it for 5 to 6 minutes over medium-low heat. Simmer gently, stirring regularly.
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In the meantime soak the sheet of gelatin in a little bit of cold water for a couple of minutes. If you are using granulated gelatin, skip this step! The gelatin will become soft after a couple of minutes.
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Remove the warm cream and milk mixture from the heat and add the sifted icing sugar and soaked gelatin (or the granulated gelatin). Stir well.
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Add the (Greek) yogurt and the lemon juice to the saucepan.
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Stir all the ingredients well. Pour the warm panna cotta into clean and chilled glasses or whatever ramekins you are using.
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Chill the panna cotta for at least 8 hours (preferably overnight) in the fridge to set.
Easy Lemon Panna Cotta with Yogurt – KitchenAid Cook Processor
Here is a great treat you will love on a hot summer’s day then because it is refreshing and zesty: my meyer lemon panna cotta dessert!
And it is also a winner recipe straight from my fabulous KitchenAid Cook Processor…
This is the perfect kitchen device if you want to make panna cotta because of a couple of reasons: the constant temperature level, automatic stir feature and the perfect timing.
Do you love making panna cotta?
Then you should check my sour cream panna cotta with strawberry salsa!
Enjoy!
Easy Yogurt & Lemon Panna Cotta Recipe
Here's my easy lemon panna cotta and the best panna cotta recipe I have ever made!
- 4,5 oz cream (125 ml)
- ¼ cup whole milk (60 ml)
- 1 sheet gelatin (or ¼ envelope or ¼ tbsp granulated gelatin)
- 1 oz icing sugar (30 g), sifted
- 2 tbsp lemon juice
- 3 oz unsweetened yogurt (90 g)
- vegetable oil
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Soak the sheet of gelatin in cold water.
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Add the Egg Whip to the bowl of the Cook Processor. Then also add the cream, milk, icing sugar and (Greek) yogurt.
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Close the lid and remove the measuring cup. Select STEW P1 and press Start to activate the program. After that press cancel to exit the keep warm mode. Then squeeze the soaked gelatin well and add it to the bowl (if you're using granulated gelatin, sprinkle it on top of the warm yogurt mixture). Also add the lemon juice.
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Close the lid again. Set the speed to 2 and leave to machine to run for 2 minutes. In the meantime lightly grease 2 small ramekins with some vegetable oil. Then pour the warm panna cotta mixture in the ramekins and place them in the fridge.
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Chill the panna cotta for at least 8 hours (preferably overnight) in the fridge until set fully. Then run a sharp knife along the sides of the ramekin. The panna cotta should easily come away from the edges if you oiled them well. Place a plate on top of the ramekins and turn them over. If this doesn’t work, place the ramekins in a warm water bath for just a second (or the panna cotta will become runny). Garnish with extra fruit and serve.
Sorry to be an intrusive demanding lacto-ovo vegetarian, but has anyone ever made these with non-animal-based thickeners (i.e. other than gelatin)?
Hi June, Can I use dariol mould instead of ramekin? – Helen Chin