Sometimes the best desserts are the easiest to make and this creamy lemon panna cotta is absolutely one of the best Italian desserts that I have ever made. And it only takes 4 ingredients to make this. It is arguably one of the best Italian dessert recipes.
INGREDIENTS
*This amount will fill only 2 ramekins that are 10 cm (3 7/8″) you will need to double the amount to make more.
1 3/4 cup – heavy cream
1 1/2 tsp. gelatin – you can use gelatin sheets or powder
2 Tbsp. water- to bloom the gelatin
1/3 cup – granulated sugar
4 Tbsp. – lemon zest (4 large lemons unwaxed with firm skin will be easier to zest)
3 Tbsp. lemon juice
Step one – bloom gelatin – pour water onto gelatin and allow to sit for about 8 minutes
Step two – pour heavy cream, sugar and lemon zest into sauce pan – turn on heat to medium and stir mixture. allow to come to a slow rolling boil and stir frequently for about 6 minutes. Be careful not to scald the cream though. Cooking the cream will help to thicken it and dissolve the sugar.
Step three – remove cream from heat then put gelatin into heat proof bowl, pour mixture through strainer to catch lemon zest – add the lemon juice and whisk until dissolved.
Step four – lightly oil the ramekins. If you are planning on serving the panna cotta in a serving glass you do not need to oil it. Pour mixture into ramekins and allow to cool completely before covering and refrigerating.
The panna cotta needs at least 4 hours to set – over night is best.
If you want to unmold the panna cotta place the ramekins in some hot water for a few minutes, then invert onto a serving plate and allow gravity to do its job – it took about 6 minutes for my panna cottas to unmold – but the final presentation was worth it.
