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Sunday, May 17, 2015

Lemon Panna Cotta

Yes, a lemon recipe. However, this isn't just your ordinary lemon recipe. This is an easy to make recipe that looks elegant and is perfect for any get together. It's lightly sweet and cool on the tongue and not to mention looks like you spent all day making it.

Panna Cotta is a classic Italian dessert. It reminds me of a cross between custard and Jello, a sweet and creamy jiggly dessert.

Traditionally, Panna Cotta is made with cream, honey, egg whites, and a gelatinous form of cooked fish bones. Lucky for you (and me) home cooks have simplified the recipe by using unflavored gelatin so you can make this under 30 minutes.

It's a most versatile dessert as you can make it with heavy cream, half and half, buttermilk, coconut milk, almond, or cashew milk. Plus you can use your choice of sweetener or flavor you desire.

Believe it or not, I never had Panna Cotta before, let alone made it. I stumbled upon it while looking for semifreddo recipes, another recipe I've never had or made. Semifreddo is (still) on my bucket list. I hope to make it sometime this year.

Back to this Panna Cotta, I found a basic Panna Cotta recipe by David Lebovitz, added a little lemon extract, lemon juice and zest, a little dollop of homemade curd, blackberry or lemon (because you can never have enough lemon) topped it off with a fresh blackberry, and Wa-la!

It really is effortless, yet looks so elegant, and everyone will love it. Your family and friends will be wowed by your skills of perfecting this Italian dessert ( even though you and I know this is your first time making it!).

I think I'm in love......with this Lemon Panna Cotta!

Lemon Panna Cotta

Recipe by Julie Murphy
A lightly sweetened, chilled lemon treat for summer.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 8 servings
  • 2 cups buttermilk, full fat
  • 2 cups buttermilk, reduced fat
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 Tablespoons fresh lemon juice
  • 1 lemon, zest from
  • 2 packets unflavored powdered gelatin
  • 6 Tablespoons cold water
Cooking Directions
  1. In a medium saucepan, add buttermilk and honey. Heat over low to medium heat, stirring constantly with a wooden spoon, until honey is dissolved, about 7 to 10 minutes. You want to warm buttermilk not boil it. You should be able to stick a finger into the buttermilk to test warmth.
  2. Remove from heat and mix in vanilla, lemon extract, lemon juice, and lemon zest to buttermilk and honey blend. Cover and set aside.
  3. In a large mixing bowl, add cold water. Sprinkle powdered gelatin over cold water. Let stand for 5 to 10 minutes as gelatin blooms.
  4. Meanwhile, prepare serving cups and/or bowls by lightly spraying with an unflavored cooking spray or oil. Wipe off excess with a clean paper towel.
  5. After gelatin blooms, slowly add in warm buttermilk blend, stirring to help dissolve all of gelatin. Continue to add in buttermilk mixture and stirring.
  6. After gelatin is completely dissolved, pour or ladle into prepared cups and/or bowls.
  7. Place in refrigerator and let chill for at least 4 hours before serving.
  8. If serving in cups/bowls, top with lemon curd, blackberry curd, or fresh fruit.
  9. If unmolding out of cups/bowls, gently run a clean knife around the edges of the Panna Cotta and turn upside down over serving plate. Panna Cotta should slide out. Top same as if serving in cups or bowls with lemon curd, blackberry curd, or fresh fruit.

*Helpful Hints*

- Recipes for Lemon curd can be found here.

- Recipe for Blackberry curd can be found here.

Adapted from David Lebovitz basic Perfect Panna Cotta Recipe.

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