Lemon Panna Cotta Recipe

Bloom gelatin

Put 2 tablespoons cold water in a small bowl. Sprinkle 1 teaspoon powdered gelatin evenly over the water and let sit undisturbed for 5–7 minutes until gelatin absorbs water and becomes spongy (bloomed).

Prepare vanilla and lemon

If using a vanilla bean, split it lengthwise and scrape seeds with the back of a knife. Reserve pod for infusion. Zest one lemon finely (about 1 tablespoon) and squeeze 2 tablespoons fresh lemon juice, removing any seeds.

Warm dairy and infuse

In a medium saucepan combine 1 cup whole milk, 1 cup heavy cream, 1 tablespoon granulated sugar, the scraped vanilla seeds and pod (or 1 tsp vanilla extract added later), a pinch of fine sea salt, and the lemon zest. Warm over medium-low heat, stirring occasionally, until just below simmer (steam rising, tiny bubbles at edge) — about 5–7 minutes. Do not boil.

Dissolve gelatin and add lemon juice

Remove the saucepan from heat. Remove and discard the vanilla pod if used. Add the bloomed gelatin to the warm cream mixture and whisk until fully dissolved (about 1 minute). Allow the mixture to cool 1–2 minutes, then whisk in 2 tablespoons fresh lemon juice. Taste and adjust sugar if desired; add up to 1 additional teaspoon sugar if you want sweeter panna cotta.

Strain and pour

Pour the mixture through a fine-mesh sieve into a heatproof measuring cup or bowl to remove any undissolved bits of gelatin, zest or vanilla bits. Divide evenly into 4 (6-ounce) ramekins or molds, filling each about 3/4 full.

Chill

Let the ramekins cool to room temperature (about 15–20 minutes), then cover lightly with plastic wrap and refrigerate until set, at least 4 hours and up to 48 hours. The panna cotta should be set but still slightly wobbly in the center.

Make glaze

About 15 minutes before serving, in a small bowl whisk 2 tablespoons honey with 1 tablespoon fresh lemon juice and 1 teaspoon water until smooth and pourable. If honey is very thick, gently warm the honey for 5–8 seconds in the microwave to loosen before whisking (do not overheat).

Cool slightly

Taste and adjust: add an extra 1/2 teaspoon lemon juice if you want more brightness. Let the glaze sit at room temperature so it thickens slightly but remains spoonable.

Finish

When panna cotta are set, spoon about 1 teaspoon of the lemon honey glaze atop each panna cotta, letting a little run down the sides. Sprinkle each with 1 teaspoon finely grated lemon zest for extra aroma.

Optional unmolding: if you prefer to serve unmolded, dip the bottoms of the chilled ramekins briefly (3–4 seconds) in hot water, wipe rims dry, then invert onto serving plates and lift ramekins off gently. If caramelizing is desired, skip — the honey glaze and fresh fruit are the recommended finish.

Garnish and serve: top each panna cotta with about 2 tablespoons fresh berries and 1 mint leaf. Serve chilled. Panna cotta will keep in refrigerator, covered, up to 2 days; add glaze and fruit just before serving.