The Simple Slim Kitchen 30-day meal planning system
30 DAYS OF MEALS
🍴 MAKE DINNER EASIER
Tired of Figuring Out What to Cook Every Night?
Get 62 simple recipes, a complete 30-day meal plan, weekly shopping lists and easy meal-prep guidance.
Complete Digital System — Just $17
SEE THE 30-DAY MEAL PLAN →
Instant digital access • One-time purchase
Japanese-style chef knife
UP TO 70% OFF
SMART KITCHEN UPGRADE
A Seriously Sharp Chef Knife Without the Premium Price.
Ice-hardened steel, a comfortable control grip, and a sharp edge made for slicing meat, vegetables, herbs and more.
SPECIAL ONLINE DEAL
FROM $24.99 EACH
with select bundle
SEE TODAY'S KNIFE DEAL →
60-day guarantee • Online offer

Lemon Panna Cotta with Herb-Infused Roasted Potatoes

Lemon Panna Cotta with Herb-Infused Roasted Potatoes

Lemon Panna Cotta with Herb-Infused Roasted Potatoes is the perfect dish to impress your guests at your next dinner party. This elegant dessert combines a silky, citrusy panna cotta with the comforting crunch of roasted baby potatoes infused with fresh herbs. It’s a delightful balance of flavors and textures that will leave everyone craving more.

Why You’ll Love This Recipe

This Lemon Panna Cotta with Herb-Infused Roasted Potatoes is a stunning dish that offers a unique twist on traditional dessert presentations. The creamy lemon panna cotta is refreshing and light, while the potatoes provide a savory contrast. Perfect for special occasions or a fancy weeknight treat, this recipe is sure to become a favorite.

🎁 TEMU $0 KITCHEN GIFTS

6 Kitchen Finds You May Be Able to Get for $0

Temu is currently showing these kitchen products as $0 gifts for eligible app users with qualifying orders. Tap any item below to check the current offer.

🎁 $0 gift availability may vary. Offers shown are for eligible Temu app users with qualifying orders. Tap a product to see current eligibility, pricing and terms.
Affiliate disclosure: We may earn a commission when you use links on this page.
  • Elegant and visually appealing.
  • Perfect balance of sweet and savory.
  • Easy to prepare ahead of time.
  • Impressive presentation for dinner parties.
  • Fresh herbs elevate the flavor profile.

Ingredients

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 2 teaspoons powdered gelatin
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1/4 teaspoon salt
  • 1 pound baby potatoes, halved
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • Whipped cream for topping
  • Fresh herbs for garnish
  • Lemon wedges for serving

How to Make Lemon Panna Cotta with Roasted Potatoes

  1. Start by preparing the panna cotta. In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes to bloom.
  2. In a saucepan, combine the heavy cream, whole milk, sugar, lemon juice, lemon zest, and salt. Heat over medium heat until just simmering, stirring occasionally to dissolve the sugar.
  3. Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Pour the mixture into individual serving cups or molds and refrigerate for at least 4 hours, or until set.
  4. While the panna cotta is setting, preheat your oven to 400°F (200°C).
  5. In a large mixing bowl, toss the halved baby potatoes with olive oil, chopped rosemary, chopped thyme, salt, and pepper until well coated.
  6. Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden and crispy, flipping halfway through for even cooking.
  7. Once the panna cotta has set, remove it from the refrigerator. Top each serving with a dollop of whipped cream and garnish with fresh herbs.
  8. Serve the lemon panna cotta alongside the herb-infused roasted potatoes and lemon wedges for a refreshing touch.

Tips for the Best Results

  • Make sure to bloom the gelatin properly for a smooth panna cotta texture.
  • For an extra kick, consider adding a splash of limoncello to the panna cotta mixture.
  • Roast the potatoes until crispy for the best texture; don’t overcrowd the pan.

Easy Variations

  • Substitute the lemon juice with lime juice for a different citrus flavor.
  • Add a touch of vanilla extract to the panna cotta for an added depth of flavor.
  • Experiment with different herbs for the potatoes, such as dill or parsley.

What to Serve With It

  • A light, crisp salad with a vinaigrette dressing.
  • Grilled chicken or fish for a complete meal.
  • A glass of sparkling wine or a refreshing lemonade.

Storage and Reheating

Store any leftover panna cotta in the refrigerator for up to 3 days. The roasted potatoes can be kept in an airtight container for up to 2 days. Reheat the potatoes in the oven at 350°F (175°C) until warmed through.

Recipe Card

Recipe Name: Lemon Panna Cotta with Herb-Infused Roasted Potatoes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes (including setting time)
Yield/Servings: 4 servings
Ingredients:

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 2 teaspoons powdered gelatin
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1/4 teaspoon salt
  • 1 pound baby potatoes, halved
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • Whipped cream for topping
  • Fresh herbs for garnish
  • Lemon wedges for serving

Instructions:

  1. Start by preparing the panna cotta. In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes to bloom.
  2. In a saucepan, combine the heavy cream, whole milk, sugar, lemon juice, lemon zest, and salt. Heat over medium heat until just simmering, stirring occasionally to dissolve the sugar.
  3. Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Pour the mixture into individual serving cups or molds and refrigerate for at least 4 hours, or until set.
  4. While the panna cotta is setting, preheat your oven to 400°F (200°C).
  5. In a large mixing bowl, toss the halved baby potatoes with olive oil, chopped rosemary, chopped thyme, salt, and pepper until well coated.
  6. Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden and crispy, flipping halfway through for even cooking.
  7. Once the panna cotta has set, remove it from the refrigerator. Top each serving with a dollop of whipped cream and garnish with fresh herbs.
  8. Serve the lemon panna cotta alongside the herb-infused roasted potatoes and lemon wedges for a refreshing touch.

Notes:
Store any leftover panna cotta in the refrigerator for up to 3 days. The roasted potatoes can be kept in an airtight container for up to 2 days. Reheat the potatoes in the oven at 350°F (175°C) until warmed through.

Related Posts

Your Next 30 Days of Meals — Already Planned
The Simple Slim Kitchen
Stop wondering what to cook every night. Get a complete 30-day meal system that makes meals, shopping & prep easier.
✓ 62 Recipes ✓ 30-Day Plan ✓ Shopping Lists ✓ Meal Prep
Get the complete digital system
$37 $17 TODAY
Instant Access  •  One-Time Purchase  •  60-Day Guarantee
GET THE 30-DAY MEAL PLAN — $17
No thanks, continue to CraveFinch.com
Scroll to Top