Lemon Panna Cotta Recipe

Bloom gelatin

Sprinkle 2 tsp powdered gelatin over 3 tbsp cold water in a small bowl. Let sit 5–7 minutes until swollen and slightly spongy.

Infuse cream

In a medium saucepan, combine 2 cups coconut cream, 1 cup heavy cream, 1 cup granulated sugar, 2 tbsp fresh lemon zest, and 1 tsp sea salt. Warm over medium-low heat, stirring occasionally, until sugar dissolves and mixture is steaming but not boiling (just under simmer), about 6–8 minutes. Do not let it boil to preserve the coconut texture.

Add gelatin and aromatics

Remove saucepan from heat. Stir in bloomed gelatin until fully dissolved, about 1–2 minutes. Add 2 tbsp fresh lemon juice and 1 tsp vanilla extract, whisk until incorporated. Taste and adjust lemon or salt if needed.

Strain and cool

Strain the mixture through a fine-mesh sieve into a pouring jug to remove zest strands and any undissolved pieces. Let cool to slightly warm (about 20–25 minutes) while stirring occasionally to prevent skin forming.

Set panna cotta

Divide the mixture between 6 (4–6 oz) ramekins or glasses. Cover and refrigerate until set, at least 4 hours or preferably overnight. The panna cotta should jiggle slightly but hold shape.

Zest and segment 3 oranges. Reserve zest from one orange for garnish if desired. Place orange segments in a small saucepan and add 3 tbsp granulated sugar, 1 tbsp fresh lemon juice, and 2 tbsp water.

Reduce

Bring to a gentle simmer over medium heat. Cook, stirring occasionally and gently mashing some segments with the back of a spoon, until mixture thickens and becomes syrupy, 10–15 minutes. Remove from heat and cool to room temperature. The preserves should be chunky but spreadable; refrigerate if not using immediately.

Toast

Preheat a small skillet over medium heat. Add 1 cup shelled pistachios and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a cutting board and let cool slightly.

Caramelize

In the same skillet, melt 1 tbsp butter with 2 tbsp granulated sugar over medium heat until sugar dissolves and begins to caramelize (watch closely). Add toasted pistachios back to the pan, stir to coat, and sprinkle with 1/4 tsp salt. Transfer to parchment and let cool completely. Once cool, pulse coarsely in a food processor or chop by hand so pieces are a mix of crumbs and small chunks suitable for garnish.

Temper alternative

Melt 3 oz chopped dark chocolate with 1 tsp unsalted butter in a small heatproof bowl set over simmering water (double-boiler) or in 15-second microwave bursts, stirring until smooth. Stir in 2 tbsp cocoa nibs for texture. Spread a thin layer onto parchment, chill 5–10 minutes until set, then break into irregular shards for plating. Keep at cool room temperature.

Unmold

If you prefer the panna cotta unmolded: run a thin knife around the edge, dip ramekin bottoms in hot water for 3–5 seconds, shake off, and invert onto a plate. If serving in glasses, skip this step.

Top panna cotta

Spoon about 1 to 1 1/2 tablespoons of cooled orange preserves onto each panna cotta. Sprinkle a generous teaspoon of pistachio crunch around the preserves. Lean one or two chocolate shards into the top for height and texture.

Garnish

Finish each plate with a small pinch of extra lemon zest and optional micro herbs or a mint leaf. Serve chilled.