Today I am back with a traditional Italian recipe: Lemon Panna Cotta. This is a deliciously silky, sweet, and slightly tart dessert that will definitely make your mouth water.
If you follow MsM, you will know that I have a huge thing for Panna Cotta. I just love it. It is probably my most favourite sweet treat and my go-to dessert to make when I have guests over. The reason is that you can play around with so many different flavour combinations, you will never get bored. Besides, it is one of those dishes that takes minimum effort and time to make, yet it always manages to impress. A winner, right?
I have shared a few recipes of Panna Cotta in the past. However, I had never shared this classic flavour before, which is quite shocking. Lemon is such a refreshing ingredient and I love to use it in my cooking – desserts included.
Italians grow some of the best lemons in the world, so we do know how to use them I guess! 😉 Whenever I think of spring, lemon always comes to my mind. In fact, this recipe lets you enjoy the flavour of the Italian spring on a spoon!
A quick note for my fellow Low Fodmappers… this Panna Cotta can be easily adjusted for our diet. Simply use lactose-free milk and lactose-free cream and you will be able to enjoy it without any problem!
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Lemon Panna Cotta
Lemon Panna Cotta - a deliciously silky, sweet, and slightly tart dessert. The flavour of the Italian spring on a spoon!
- 300 ml – 10 oz. heavy cream
- 100 ml – 3.5 oz. milk
- 120 gms – 4.25 oz. sugar
- 3 sheets 6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
- 80 ml – 1/3 cup lemon juice, freshly squeezed
- whipped cream, to decorate
- lemon zest, to decorate
Put the gelatine sheets in cold water for 10 minutes.
Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
Add the lemon juice and mix.
Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
Pour into shooter glasses and refrigerate for at least 4 hours or until set.
Decorate with whipped cream and lemon zest and serve.
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