Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Lemon panna cotta served on a plate
Silky smooth Italian panna cotta infused with fresh lemon

Lemon panna cotta

Author: Flavelo
Recipes Cakes and Desserts
'Panna cotta' means 'cooked cream'. This Northern Italian dessert relies on the magic of gelatine: the goal is to achieve a wobbly texture that just holds its shape but melts immediately in the mouth. Due to the lemon's acidity, care must be taken with the dairy to prevent curdling.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Saucepan
  • Small bowls or moulds
  • Sieve

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the gelatine leaves in cold water for 5 minutes.

Tip: Gelatine needs to bloom (hydrate) to dissolve lump-free later.
2 ✓

Heat the cream with the sugar, lemon zest, and vanilla to boiling point, but do not boil!

Tip: Only heat until the sugar dissolves and flavours infuse.
3 ✓

Remove from heat. Stir in the squeezed-out gelatine until dissolved.

Tip: Heat breaks down gelatine's protein chains, which then form a web to set the liquid as it cools.
4 ✓

Stir in the lemon juice, then strain the mixture.

Tip: Straining removes the zest and any gelatine lumps, resulting in a silky texture.
5 ✓

Pour into glasses and chill for at least 4 hours (best overnight).

Tip: Gelatine needs time and cold to set.

Recipe FAQ

Why didn't it set?
You likely boiled the gelatine. Gelatine loses its setting ability above 80°C. Only add it to hot (but not boiling) cream once removed from the heat!

Ingredients

  • 500 ml Double cream (min 30%)
  • 50 g Caster sugar
  • 1 Vanilla pod (or paste)
  • 50 ml Lemon juice (strained)
  • 4 Gelatine leaves (or 1 sachet powder)
  • 1 Lemon, zested