Lemon Panna Cotta Recipe

If you love creamy, citrusy desserts, then this Lemon Panna Cotta is a must-try. I always make it when I’m craving something refreshing yet indulgent. The smooth, silky texture of the panna cotta combined with the tangy lemon flavor is the perfect balance for any occasion.

Panna Cotta: My Go-To Dessert

Panna cotta is a dessert that often graces my dinner table, and one of the things I love about it is the variety of ways you can make it. It’s a simple, yet versatile dessert, and you can create endless flavor combinations to suit any mood or occasion.

Different Ways to Serve Panna Cotta

Traditionally, panna cotta is served by inverting it from its mold onto a plate, which is how I usually prepare it for more classic flavors like Matcha Panna Cotta.

However, in some of my panna cotta recipes, I skip the mold entirely and serve them directly in containers.

This includes desserts like Earl Grey Panna Cotta, Mango Panna Cotta, and Strawberry Panna Cotta. Serving directly in the containers not only makes it easier but it also adds a rustic, charming feel to the presentation.

For this Lemon Panna Cotta, I decided to use the lemon peel itself as the “container.” It’s such a simple and clever way to serve the dessert — the lemon shell holds the creamy panna cotta perfectly.

The best part? No extra dishwashing! The lemon peel is biodegradable, so you can just pop it in the compost when you’re done. This makes it an even more convenient and eco-friendly option.

This Lemon Panna Cotta is also one of the easiest panna cotta recipes I’ve shared. The process is quick and straightforward, and the result is a perfectly set, smooth dessert with a lovely lemony tang. I love how effortlessly it comes together.

Ingredients:

• 4 lemons
• 125g milk
• 125g heavy cream
• 15g caster sugar
• 4g gelatin sheets
• zest from half a lemon
• a small amount of vanilla paste

Note: If you don’t have vanilla paste, you can substitute it with 1 teaspoon of vanilla extract.

Instructions:

(1) Prepare the lemon shells:

Rinse the 4 lemons under running water and dry them with a kitchen towel.

Place the lemons on a chopping board and carefully cut each lemon in half.

Use a spoon to scoop out the lemon pulp, trying to keep the lemon shells intact. You can set the pulp aside for other uses (e.g., making lemon water). Set the lemon shells aside for later use.

(2) Make the milk jelly mixture:

In a saucepan, add 125g of milk, 125g of heavy cream, and 15g of caster sugar. Heat over low heat, stirring constantly to prevent the mixture from burning.

Grate half a lemon’s zest using a fine grater, being careful not to grate the white pith, which may cause bitterness. Add the lemon zest to the saucepan, then add a small amount of vanilla paste. Continue stirring until the sugar completely dissolves.

Once the sugar is dissolved, remove the saucepan from the heat. Stir the mixture to help it cool down until it reaches a warm temperature, about 40-50°C (not too hot to the touch).

(3) Melt the gelatin sheets:

In a small bowl, add enough cold water to soak the 4g of gelatin sheets. Let them soak for 10 minutes, or until softened.

Once the gelatin sheets are soft, remove them carefully using your hands or tongs and squeeze out the excess water. Add the softened gelatin sheets to the warm milk mixture and stir until the gelatin is fully dissolved.

(4) Fill and refrigerate:

Carefully pour the milk jelly mixture into the prepared lemon shells, filling each shell about 80% full. Be careful not to overfill, to prevent spillage.

Gently place the filled lemon shells into the refrigerator and chill for at least 3 hours. The jelly will only set properly after sufficient time in the fridge; if chilled for too little time, the jelly may remain too soft and not firm up.

(5) Garnish and enjoy:

After the jelly has set, remove the lemon shells from the refrigerator. Use a fine grater to add a bit more lemon zest on top of the jelly for decoration, enhancing both the fragrance and visual appeal.

You can scoop the jelly directly with a spoon and enjoy the refreshing, tangy, and sweet lemon-flavored milk jelly. If you don’t finish it all, cover the remaining jelly with plastic wrap and return it to the fridge. However, it’s best consumed as soon as possible.

Frequently Asked Questions

1. Can I use other fruits for this panna cotta?
   Absolutely! While the lemon gives it a refreshing citrus flavor, you can experiment with other fruits like lime or orange for a different twist. You can also top it with fresh berries or fruit compote for added texture.
2. How do I know when the panna cotta is set?
   The panna cotta should feel firm to the touch, but still soft and slightly wobbly. You can gently press on it to check its texture. If it’s still too soft after 3 hours, leave it in the fridge for another hour or two.
3. Can I make this ahead of time?
   Yes, this dessert is perfect for making ahead of time! You can prepare it the day before your event, and it will still be delicious the next day.
   

   Print Recipe

   Simple Lemon Panna Cotta in Zesty Lemon Shells

   This creamy Lemon Panna Cotta is a delightful combination of smooth, silky texture and refreshing lemon flavor, making it the perfect treat for any occasion. Serve in lemon shells for an extra special touch!

   Prep Time25 mins

   Cook Time10 mins

   Chilling Time4 hrs

   Course: Dessert

   Cuisine: Italian

   Servings: 4

   Ingredients

   • 4 lemons
   • 125 g milk
   • 125 g heavy cream
   • 15 g caster sugar
   • 4 g gelatin sheets
   • zest from half a lemon
   • a small amount of vanilla paste

   Instructions

   (1) Prepare the lemon shells:

   • Rinse the 4 lemons under running water and dry them with a kitchen towel.
   • Place the lemons on a chopping board and carefully cut each lemon in half.
   • Use a spoon to scoop out the lemon pulp, trying to keep the lemon shells intact. You can set the pulp aside for other uses (e.g., making lemon water). Set the lemon shells aside for later use.

   (2) Make the milk jelly mixture:

   • In a saucepan, add 125g of milk, 125g of heavy cream, and 15g of caster sugar. Heat over low heat, stirring constantly to prevent the mixture from burning.
   • Grate half a lemon's zest using a fine grater, being careful not to grate the white pith, which may cause bitterness. Add the lemon zest to the saucepan, then add a small amount of vanilla paste. Continue stirring until the sugar completely dissolves.
   • Once the sugar is dissolved, remove the saucepan from the heat. Stir the mixture to help it cool down until it reaches a warm temperature, about 40-50°C (not too hot to the touch).

   (3) Melt the gelatin sheets:

   • In a small bowl, add enough cold water to soak the 4g of gelatin sheets. Let them soak for 10 minutes, or until softened.
   • Once the gelatin sheets are soft, remove them carefully using your hands or tongs and squeeze out the excess water. Add the softened gelatin sheets to the warm milk mixture and stir until the gelatin is fully dissolved.

   (4) Fill and refrigerate:

   • Carefully pour the milk jelly mixture into the prepared lemon shells, filling each shell about 80% full. Be careful not to overfill, to prevent spillage.
   • Gently place the filled lemon shells into the refrigerator and chill for at least 3 hours. The jelly will only set properly after sufficient time in the fridge; if chilled for too little time, the jelly may remain too soft and not firm up.

   (5) Garnish and enjoy:

   • After the jelly has set, remove the lemon shells from the refrigerator. Use a fine grater to add a bit more lemon zest on top of the jelly for decoration, enhancing both the fragrance and visual appeal.
   • You can scoop the jelly directly with a spoon and enjoy the refreshing, tangy, and sweet lemon-flavored milk jelly. If you don't finish it all, cover the remaining jelly with plastic wrap and return it to the fridge. However, it's best consumed as soon as possible.