• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ร—
    Home > Meal Type > Desserts

    Lemon Panna Cotta with Fresh Blueberries

    Updated: Dec 21st 2018 โ€ข Published: Jan 14th 2018 โ€ข 10 Comments

    Jump to Recipe SaveSaved!
    Lemon Panna Cotta | A deliciously fresh prepare ahead dessert that is sure to wow your guests. The refreshing lemon cream is just set so the panna cotta has a wonderful wobble. Served with fresh blueberries this Lemon Panna Cotta is a wonderful easy yet impressive dessert. Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining

    A deliciously fresh prepare ahead dessert that is sure to wow your guests. The refreshing lemon cream is just set so the panna cotta has a wonderful wobble. Served with fresh blueberries this Lemon Panna Cotta is a wonderful easy yet impressive dessert.

    Overhead view, lemon panna cotta in a pale blue bowl sat on a linen napkin.
    Before Christmas I shared my festive Pear and Pomegranate Panna Cotta, and I did talk a lot about the wobble! But it really is so important, a good panna cotta needs to have a soft wobble.

    This lemon panna cotta is no exception, it is flavoured with lemon zest and lemon extract and then just set. After a stint in the fridge you can turn it out and garnish it with fresh blueberries (although raspberries would be good too) and a final sprinkling of lemon zest.

    What sets the lemon panna cotta?

    This lemon panna cotta uses powdered gelatin to set it, but don't panic. The key to powdered gelatin is to use a sprinkle it over the surface of your liquid. If you spoon it in then it clumps together and you will struggle to remove the lumps.

    Plus in this recipe, after you have sprinkled the gelatin over the milk you add it to the hot cream, this helps to dissolve the gelatin and you end up with a creamy smooth base.

    If you are worried about lumps in your gelatin then strain the cream mixture through a sieve before you add it to the moulds.

    An unmoulded lemon panna cotta, garnished with blueberries and lemon zest in a shallow blue bowl.

    Can I use lemon juice in my panna cotta?

    You start by heating the cream and adding lemon zest before letting it sit and steep. This extracts the oils from the zest and gives the cream a delicious fresh flavour. Don't let the cream boil as you will end up with a bit of a skin on your cream. Also heat the cream over a medium heat so you don't scorch the bottom.

    Adding lemon juice would make the cream split so to boost the lemon flavour I like to add lemon extract and a tiny amount of vanilla extract. If you can buy it then substitute in Fiori di Sicilia for both extracts.

    Grey Table with natural linen napkin, plate blue bowl with lemon panna cotta sat on top of the edge of the napkin.

    Are panna cottas hard to unmould?

    As long as you lightly oil the moulds the panna cotta should turn out easily. But if turning them out worries you, or you haven't got dome moulds then you can set the cream in small glass jars or martini glasses, like I did with these salted caramel panna cotta cups.

    I like to set my lemon panna cotta in dome moulds so they can be turned out and into a plate or bowl. The flecks of lemon zest in the cream look so beautiful and they just aren't as visible if you set the panna cotta in a glass.

    I loosen the edges of the lemon panna cotta and then invert the plate/bowl over the top, before gently flipping everything the correct way up.

    Enjoy x


    If you love this recipe for Lemon Panna Cotta with Fresh Blueberries why not pin it for later.

    Lemon Panna Cotta | A deliciously fresh prepare ahead dessert that is sure to wow your guests. The refreshing lemon cream is just set so the panna cotta has a wonderful wobble. Served with fresh blueberries this Lemon Panna Cotta is a wonderful easy yet impressive dessert. Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining
    Print Recipe
    4.23 from 9 votes

    Lemon Panna Cotta with Fresh Blueberries

    A deliciously fresh prepare ahead dessert that is sure to wow your guests. The refreshing lemon cream is just set so the panna cotta has a wonderful wobble. Served with fresh blueberries this Lemon Panna Cotta is an easy yet impressive summer dessert.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: Italian
    Servings: 6
    Calories: 469kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams
    • 2 ยฝ cups heavy cream
    • ยฝ cup castor sugar
    • 1 lemon
    • 1 cup milk
    • 1 packet unflavoured gelatin powder (0.25 oz packet - aboutย 2 ยฝ tsp)
    • ยฝ teaspoon lemon extract
    • ยฝ teaspoon vanilla extract
    • 1 teaspoon flavourless oil

    To Serve

    • 1 lemon
    • 1 punnet of blueberries 6oz/250g

    Instructions

    • Pour the cream and sugar into a heavy based saucepan. Add the zest of the lemon and heat until almost simmering.
    • Remove from the heat and leave it to steep for at 20 minutes.
    • Whilst the cream is steeping pour the milk in a small bowl and sprinkle the gelatin over evenly over the top. Set aside until the cream has finished steeping.
    • Place the pan of cream over a medium heat and heat it back up to almost simmering.
    • Remove from the heat and stir in the milk and gelatin mixture. Continue to stir until the gelatin has dissolved.
    • Stir in the lemon and vanilla extracts.
    • use a pastry brush to lightly oil your moulds then carefully pour the mixture into the moulds.
    • Refrigerate for at least 6 hours until set.

    To serve.

    • Use a knife to ease the panna cotta away from the edge of the mould, upturn a plate onto the mould then tip the plate and mould right side up and gently easy the panna cotta out.
    • Garnish with fresh blueberries and a grating of fresh lemon zest.

    Nutrition

    Calories: 469kcal | Carbohydrates: 28g | Protein: 4g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 139mg | Sodium: 58mg | Potassium: 199mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1540IU | Vitamin C: 22.4mg | Calcium: 121mg | Iron: 0.3mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts
     

    Lemon Panna Cotta | A deliciously fresh prepare ahead dessert that is sure to wow your guests. The refreshing lemon cream is just set so the panna cotta has a wonderful wobble. Served with fresh blueberries this Lemon Panna Cotta is a wonderful easy yet impressive dessert. Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining

    Lemon Panna Cotta with Fresh Blueberries Anecdote (aka my recipe ramble for those who love the waffle)

    Lemon and blueberry is such a classic combination and one my kids love! I actually have to hide blueberries in our house!! You'll find my blueberries in the vegetable crisper underneath a bag of carrots. Otherwise I come to use them and find they have vanished.

    I have to hide grapes and cherries too!!!!! My kids are fruit fiends!

    Not only fruit though! Before now I have found my kids sat at the table with a block of cheddar, a bag of grapes and a jar of black olives. "We made morning tea Mummy!"

    Still I should be grateful they weren't just munching down on my chocolate stash ๐Ÿ˜‰

    Right I am off to jump in the swimming pool as it is so stinkingly hot here in WA today!!!!

    Have a great day xx


    If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like this Lemon Panna Cotta with Fresh Blueberries.
    It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!
    Subscribe today ๐Ÿ™‚

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    book_ad

    Also find me on:
    Facebook | Instagram | Twitter.
    Let's share the food love and make the world a tastier place ๐Ÿ™‚

    For other Panna Cotta recipes try:

    Pear and Pomegranate Panna Cotta

    Salted Caramel Panna Cotta Pots

    Coconut and Lime Panna Cotta - Donna Hay

    Plum Panna Cotta with Charred Finger Lime - He Needs Food 

     

     

    More Desserts

    • extreme close up of the choc chips in a cookie
      Subway Style Chocolate Chip Cookies
    • a single palmier standing up
      French Palmier Cookies
    • close up on a single orange cookie
      Orange Cookies
    • overhead close up of almond cookies on a rack
      Buttery Almond Cookies

    Reader Interactions

    Comments

    1. Jenn says

      June 02, 2018 at 10:21 pm

      5 stars
      The tip about using a sieve is wonderful, thank you! Loving this easy and impressive recipe!

      Reply
      • Claire McEwen says

        June 03, 2018 at 8:36 am

        Thank you Jenn, so happy you enjoyed it ๐Ÿ˜€

        Reply
    2. Samantha Dawn says

      June 02, 2018 at 1:21 pm

      5 stars
      Love the "wobble" bit; so cute! And what's not to love about lemon and blueberries?! I can't wait to try this recipe again for a dinner party.

      Reply
      • Claire McEwen says

        June 03, 2018 at 8:32 am

        hehe, thank you....for me panna cotta is all about the wobble ๐Ÿ˜‰

        Reply
    3. ian walker says

      April 11, 2018 at 9:20 pm

      4 stars
      This Lemon Panna Cotta was so good. I served it for a group of food lovers. They were impressed

      Reply
      • Claire McEwen says

        April 18, 2018 at 8:04 am

        Thank you Ian, I am so pleased it was a hit.

        Reply
    4. George says

      February 12, 2018 at 9:50 pm

      5 stars
      Looks delicious.

      Reply
      • Claire McEwen says

        February 21, 2018 at 4:41 pm

        Thank you George ๐Ÿ˜€

        Reply
    5. Aria says

      January 28, 2018 at 3:23 pm

      4 stars
      These look so amazing!!Thank you for sharing.

      Reply
      • Claire McEwen says

        February 17, 2018 at 1:52 pm

        Thank you Aria, I am so happy you love it

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More โ†’

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    โ†‘ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright ยฉ 2020 Sprinkles and Sprouts

    Copyright © 2023 ยท Cravings Pro Theme on Genesis Framework ยท WordPress ยท Log in