Looking through into a glass of fresh lemon pannacotta served alongside raspberry jelly and topped with honeycomb and fresh raspberries in the back.
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5 from 2 votes

Lemon Panna Cotta with Raspberry Jelly

Lemon panna cotta with a raspberry jelly, an impressive looking dessert that's a lot more simple to make than it looks. A great dinner party dish.
Course Dessert
Cuisine Italian
Keyword cream, custard, Lemon, pannacotta
Prep Time 40 minutes
Cook Time 10 minutes
Setting time 4 hours
Total Time 4 hours 50 minutes
Servings 4 servings
Calories 404kcal
Author Lesley Garden

Ingredients

Lemon panna cotta

  • 3 gelatine leaves
  • 250 ml whole milk
  • 250 ml double cream
  • 25 g caster sugar
  • zest of 2 lemons

Raspberry jelly

  • 3 gelatine leaves
  • 300 g raspberries fresh or frozen
  • 80 g caster sugar
  • 150 ml water

Instructions

Lemon panna cotta

  • Soak the gelatine leaves in cold water and set aside till they soften.
  • Place the milk, cream, sugar and lemon zest in a saucepan and bring to a simmer. Remove from the heat.
  • Remove the gelatine leaves from the cold water and squeeze out the water. Add the gelatine to the saucepan and stir until the gelatine has dissolved.
  • Pour the mixture through a fine sieve to remove the lemon zest. Then pour into 4 serving glasses and allow to cool. Once cool place in the fridge for at least an hour to allow the panna cotta to set.

Raspberry jelly

  • Soak the gelatine leaves in cold water and set aside till they soften.
  • Pour the remaining ingredients into a saucepan and simmer gently, using a spoon to break down the raspberries to a pulp.
  • Strain the raspberry liquid through a really fine sieve, using a spoon to push through as much of the puree as you can.
  • Remove the gelatine leaves from the cold water and squeeze out the water. Add the gelatine to the raspberry juice and stir until the gelatine has dissolved. (check the directions on your gelatine to ensure adequate leaves to the final strained raspberry juice).
  • Set aside until the liquid has cooled completely but not yet started to thicken. It is essential that the jelly is cool before you pour it over the panna cotta - otherwise the jelly will bleed into the cream.
  • Remove the panna cotta from the fridge and gently pour over the raspberry jelly. Place back in the fridge for a couple of hours to allow the jelly to set. Serve chilled from the fridge.

Notes

The flavours of this simple panna cotta recipe are really simple to adapt. Change the lemon zest for a vanilla pod (split in 2 to allow the seeds to permeate the cream) or add some espresso coffee instead. 
This recipe can easily be made a day in advance.

Nutrition

Calories: 404kcal | Carbohydrates: 40g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 59mg | Potassium: 243mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1045IU | Vitamin C: 20mg | Calcium: 130mg | Iron: 0.5mg