Lemon Panna Cotta with Fresh Raspberry Sauce Recipe

Lemon panna cotta is a stunning dessert that balances creamy richness with a refreshing citrus zing. Topped with a vibrant raspberry sauce, this elegant treat is perfect for dinner parties or a special occasion. With a smooth texture and bright flavor, it’s sure to impress your guests and leave them craving more.

Why You’ll Love This Recipe

This lemon panna cotta with raspberry sauce is not just visually appealing; it’s also incredibly easy to make. The combination of creamy and tangy flavors makes it a standout dessert. Plus, it can be made ahead of time, allowing you to enjoy your evening without the stress of last-minute preparations.

• Elegant Presentation: Perfect for impressing guests.
• Make-Ahead: Prepare it in advance and chill for convenience.
• Refreshing Flavor: The lemon and raspberry combo is a crowd-pleaser.
• Simple Ingredients: Easy to find and assemble.
• Versatile: Can be customized with different fruits or flavors.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 2 teaspoons unflavored gelatin powder
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh raspberries
• 2 tablespoons water
• 1 tablespoon additional sugar (for raspberry sauce)
• Fresh mint leaves (for garnish, optional)

How to Make Lemon Panna Cotta with Raspberry Sauce

1. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
2. In a medium saucepan, combine the heavy cream, milk, and 1/2 cup sugar. Heat over medium heat until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
4. Add the fresh lemon juice and lemon zest to the mixture, stirring well to combine.
5. Pour the mixture into individual serving cups or ramekins. Refrigerate for at least 4 hours or until set.
6. While the panna cotta is chilling, prepare the raspberry sauce. In a small saucepan, combine the fresh raspberries and 1 tablespoon of sugar with 2 tablespoons of water. Cook over medium heat for about 5 minutes, stirring gently, until the raspberries break down and the sauce thickens slightly.
7. Remove from heat and strain the sauce through a fine-mesh sieve to remove the seeds, if desired. Let it cool.
8. Once the panna cotta is set, remove from the refrigerator and top with the raspberry sauce. Garnish with fresh raspberries and mint leaves, if using.

Tips for the Best Results

• Make sure to let the gelatin fully bloom for the best texture.
• For a smoother panna cotta, strain the cream mixture before pouring it into cups.
• If using frozen raspberries, thaw and drain them before cooking.

Easy Variations

• Substitute the lemon juice with lime juice for a different citrus flavor.
• Use other berries like strawberries or blueberries for the sauce.
• Add a splash of vanilla extract to the cream mixture for extra flavor.

What to Serve With It

• Lightly sweetened whipped cream for added creaminess.
• Almond biscotti for a crunchy texture contrast.
• A fresh fruit salad for a refreshing side.
• A glass of dessert wine to complement the flavors.

Storage and Reheating

Lemon panna cotta can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from absorbing any odors. It’s best enjoyed chilled and does not require reheating.

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