This easy Panna cotta is so good. Sweetened cream with a bit of gelatin, and topped with a Meyer lemon gelee. So good!
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Panna cotta such a great dessert. It’s so simple and easy to make. This Meyer Lemon Panna Cotta version is rich, creamy and lemony. The perfect complement for citrus season and the start of spring!
What is panna cotta?
Panna cotta means cooked cream in Italian. It’s an Italian dessert made of sweetened cream thickened with gelatin. The cream is sometimes flavored with different flavorings like vanilla, chocolate, fruits, or in this recipe, white chocolate. My White Chocolate Panna Cotta with Cranberry Gelee and Thyme Roasted Cherry Panna Cotta are both great pan cottas as well.
What is gelee?
Gelee is French for a jelly-like food. Gelee refers most commonly to a fruit puree stabilized with gelatin. It’s usually loosely stable, and not as firm as American jell-o.
How is the gelee used with the panna cotta?
For this recipe, the gelee is poured and set on top of the panna cotta. It adds a mold lemon flavor to the panna cotta.
What is difference between Meyer lemons and regular lemons?
Meyer lemons are smaller than a regular lemon. Meyer lemons have deep yellow skin and dark yellow pulp. They’re much less tart than regular lemons with thinner skin that’s almost sweet. Meyer lemons taste similar to regular lemons but with a sweeter, more floral taste. the Meyer lemon has a much more fragrant rind when zested.
What main Ingredients are needed for the Meyer Lemon Panna Cotta with Lemon Gelee?
Gelatin– powdered gelatin is used to stabilize and slightly firm the panna cotta. It is also used to stabilize the gelee. You can also use gelatin sheets soaked in water in panna cotta.
Cream- Heavy whipping cream makes the panna cotta extra creamy, rich, and delicious.
Sugar- Granulated sugar is used in this recipe to give the dessert its sweetness.
Lemons- fresh Meyer lemon juice is used to make the gelee. This gives the topping a clear-like look.
How is the Meyer Lemon Panna Cotta with Lemon Gelee made?
To make the panna cotta, start with mixing the powdered gelatin with milk and 1/4 cup of cream. This will help to dissolve the gelatin. Place them in a saucepan, and let the mixture stand for 2 minutes, then let it cook for 2 minutes over medium heat. The mixture should be very smooth and creamy.
Remove the saucepan from the heat and add the Meyer lemon juice and sugar. Whisk in the remaining 1 1/2 cups of heavy cream.
Divide the panna cotta mixture between six or eight 4-6 oz clear dessert or cocktail glasses. You can use as many as you like, but don’t fill the glasses to the top. You want to leave room for the gelee. If you want more that 6-8 glasses, fill them only halfway or less, so they’re not completely full. How much or little mixture in each glass is completely up to you. I like to use a mixture of different sized and shaped glasses.
Transfer the panna cotta glasses to the refrigerator to begin to set, about 1-2 hours.
How is the gelee made?
To make the gelee, add 4 teaspoons of cold water into a small bowl. Sprinkle 2 teaspoon of gelatin over the water and allow it to bloom for 5 minutes. The gelatin needs to bloom before the gelee is made.
In a small saucepan, heat the lemon juice, water and sugar. Once it comes to a simmer add the bloomed gelatin and whisk until it has fully dissolved. Let it cool before adding a lemon slice to the tops of each glass. Pour and divide the gelee between the glasses. The gelee is like hot liquid jell-o and you don’t want it to be too hot when adding it on top of the panna cotta.
Refrigerate the panna cottas for about 4 hours or overnight. I prefer overnight to make sure they are fully set, then garnish.
Commonly Asked Questions:
Can you make this Meyer Lemon Panna Cotta with Lemon Gelee dairy-free?
Yes, you can make these dairy free. You can replace the heavy whipping cream with coconut milk, almond milk or any type of nut milk.
What’s the difference between panna cotta and crème brûlée?
Panna cotta is a sweeten cream that uses gelatin to stabilize it and sets in the refrigerator as opposed to baking. Crème brûlée is an egg custard that is baked in the oven and topped with sugar that get crystallized with a hand torch.
Can you use fresh regular lemons instead of Meyer lemons?
Yes, you can. Regular lemons will just be a bit more tart in the recipe.
How long can you store the Meyer Lemon Panna Cotta with Lemon Gelee?
The Panna cotta can be covered with plastic wrap and refrigerated for up to 10 days. And it can be made in advance of serving it.
Looking for other lemon desserts? Here are a few ideas:
Lemon Blackberry Cheesecake Crepe Cake
Lemon Rosemary Olive Oil Loaf Cake
Meyer Lemon Panna Cotta with Lemon Gelee
Ingredients
Panna Cotta
- 1 envelope .25 oz. unflavored powdered gelatin
- 3/4 cup whole milk
- 1 3/4 cup heavy whipping cream
- 1/2 cup granulated sugar
- Juice of 3 Meyer lemons
Lemon Gelee
- 2 tsp unflavored powdered gelatin
- 4 tsp + 1 cup cold water
- 1/2 cup Meyer lemon juice
- 1 tsp lemon zest
- 1/4 cup sugar
Garnish
- Lemon Slices
- Fresh Thyme
Instructions
Panna Cotta
- In a saucepan, sprinkle the gelatin over the 3/4 cup milk and 1/4 cup of heavy cream. Let the mixture stand for 2 minutes. Place the saucepan over medium heat and cook stirring constantly until gelatin is melted.Remove the saucepan from the heat and add the Meyer lemon juice and sugar. Whisk in the remaining 1 1/2 cups of heavy cream.Pour and divide the panna cotta mixture into four or six 4-6 oz clear dessert or cocktail glasses until the liquid nearly reaches to top of the glass. Transfer to the refrigerator to begin to set, about 1-2 hours
Lemon Gelee
- Add 4 teaspoons of water into a small bowl. Sprinkle 2 teaspoon of gelatin over the water and allow it to bloom for 5 minutes.In a small saucepan, heat the lemon juice, 1 cup of water, lemon zest and sugar. Once it comes to a simmer add the bloomed gelatin and whisk until it has fully dissolved. Remove from heat. Let it cool for about 10 minutes. Add 1 lemon slice to the tops of each glass. Pour and divide the gelee between the glasses. Refrigerate the panna cottas for about 4 hours or overnight. Garnish with fresh thyme if desired.
