RASPBERRY LEMON PANNA COTTA
- WineCheeseScallops
- Nov 14, 2024
- 5 min read
Updated: Jan 3
Indulge in elegance with this refreshing Raspberry Lemon Panna Cotta! This creamy, silky dessert is both light and luxurious, marrying the tangy brightness of lemon with the sweet burst of raspberries. It's perfect for summer gatherings or as a show-stopping finish to any meal. Each glass of panna cotta is crowned with a homemade Fresh Raspberry Sauce, elevating every spoonful with a punch of fruity flavor and a hint of brandy.
"My mouth is watering while I'm eating it" -- Thomas Chandler
Crafted with simple ingredients like yogurt, cream, and fresh fruit, this panna cotta feels effortlessly sophisticated. The best part? You can make it in advance, letting the dessert chill and set while you savor the anticipation. A truly special dessert awaits!
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Ingredient Highlights
Gelatin:
Gelatin is a key ingredient in panna cotta, creating that smooth, custard-like texture that holds its shape yet melts in your mouth. Unflavored gelatin is derived from collagen and is often used to add structure to mousses, jellies, and creamy desserts. It's a great ingredient for anyone looking to avoid eggs in their custards. When using gelatin, remember to “bloom” it in cold water first, which helps ensure a lump-free, even setting.
Limoncello:
Limoncello, a popular Italian liqueur, brings a vibrant citrus twist to this dessert. Made from lemon zest soaked in alcohol, this liqueur is sweet yet tangy and pairs beautifully with the creamy panna cotta base. A splash of Limoncello adds complexity and aroma to the dessert without overpowering its delicate flavors, making each bite bright and zesty.
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Panna cotta, which translates to "cooked cream" in Italian, has origins in the Piedmont region of Italy, where it was traditionally made with cream, sugar, and fish bones as a natural gelatin source. Our version elevates this classic with the addition of yogurt, giving it a slight tang and making it a bit lighter. The burst of raspberry and lemon brings a modern, refreshing twist that’s perfect for warmer months. This Raspberry Lemon Panna Cotta combines traditional Italian flavors with a playful fruitiness and a pop of color!
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Tips, Serving Suggestions, and Storage Advice
Bloom Gelatin Properly - Always bloom gelatin in cold water to ensure a smooth, lump-free custard.
Mix Carefully - Avoid over-mixing the panna cotta mixture to prevent air bubbles and keep the texture silky.
Use Fresh Raspberries for Sauce - Fresh raspberries add a bright, natural sweetness and gorgeous color.
Chill Overnight - For the best set and flavor, refrigerate the panna cotta overnight.
Add Sauce Before Serving - Spoon the sauce on right before serving to keep the layers distinct and fresh.
Adjust Sweetness - Taste the panna cotta mixture before setting to ensure it's sweetened to your preference.
Avoid Overcooking the Cream - Heating cream gently prevents it from curdling or separating.
Experiment with Garnishes - Fresh mint leaves or edible flowers add a stunning finish.
Keep Leftovers Covered - Store any extras tightly covered in the fridge for up to 3 days.
Serve in Clear Glasses - Use clear glasses to show off the beautiful layers of panna cotta and sauce.
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Why This Recipe Stands Out | RASPBERRY LEMON PANNA COTTA
Classic Italian dessert with a vibrant twist.
Combines creamy texture with bright, fresh flavors.
Perfectly balanced sweetness with tangy lemon and raspberry.
Easy to prepare in advance, ideal for entertaining.
Showcases fresh, seasonal ingredients.
Elegant presentation in individual glasses.
Garnishes elevate the visual appeal.
A light but indulgent finish to any meal.
Kid-friendly, with an optional splash of Limoncello for adults.
Customizable with different fruit sauces or liqueurs.
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Ingredients:
For the Panna Cotta:
2 tsp (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole milk yogurt
2 tsp pure vanilla extract
Seeds scraped from 1 vanilla bean
3/4 cup sugar
2 Tbs Limoncello
Fresh Raspberry Sauce (recipe below)
2 (6-ounce) package fresh raspberries
2 lemons (1 zested, 1 sliced for garnish)
For the Fresh Raspberry Sauce:
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam
1 Tbs brandy
Instructions:
Make the Raspberry Sauce:In a small saucepan, combine the raspberries, sugar, and 1/4 cup water over medium heat. Bring to a boil, then lower the heat to a simmer for 5 minutes. Transfer the mixture to a food processor along with the jam and brandy. Blend until smooth (seeds will remain). Pour the sauce into a container and chill; it can be refrigerated for up to one week.
Prepare the Panna Cotta Custard:In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Stir and let sit for 10–15 minutes to dissolve.
In a large bowl, whisk together 1 1/2 cups of cream, the yogurt, vanilla extract, and vanilla bean seeds. In a separate small saucepan, heat the remaining 1 1/2 cups of cream with the sugar over medium heat, stirring until the sugar dissolves and the mixture just begins to simmer. Remove from heat and stir in the gelatin mixture until fully dissolved.
Add the hot cream and gelatin mixture to the yogurt mixture. Stir in the Limoncello. Pour into 7 or 8 serving glasses and refrigerate uncovered until cooled. Once chilled, cover with plastic wrap and refrigerate overnight.
Serve:Just before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce over each panna cotta. Garnish with fresh raspberries, lemon zest, and a lemon slice. Serve cold.
MUST-HAVE TOOLS FOR THIS RECIPE
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