I love making desserts that look elegant but are actually simple, and this Lemon Panna Cotta is one of my favorites. It’s creamy, refreshing, and only takes a few minutes of active work before the fridge does the rest.
The Perfect Make-Ahead Dessert
Panna Cotta is truly one of my absolute favorite desserts, and it has become my go-to whenever I host a dinner party or gathering with friends.
I love how it can be made ahead of time, which means less stress in the kitchen when guests arrive. And honestly, every time I bring it out of the fridge and serve it, my friends are always amazed by how elegant and restaurant-worthy it looks — even though it’s surprisingly simple to make.
Another reason I adore panna cotta is its versatility. This silky, creamy dessert can be customized with so many flavors, which keeps it fun and exciting every time I make it.
Some of my favorites I’ve shared before include Silky Matcha Panna Cotta, Silky Jasmine Panna Cotta Recipe, and Creamy Mango Panna Cotta.
Why You‘ll Love This Recipe
- No baking required — just mix, pour, and chill
- Light, refreshing, and never too sweet
- Perfect balance of tangy lemon and creamy milk flavor
- Foolproof with only 10 minutes of hands-on time
- Great for summer, dinner parties, or gifting in pudding cups
Ingredients
- 200g lemon (2 pieces, fresh yellow lemons, fragrant, smooth skin)
- 600g milk (whole milk preferred, or lactose-free if needed)
- 300g heavy cream (30–35% fat, dairy cream recommended; reduce to 250g if using non-dairy cream)
- 25g gelatin sheets (soaked in cold water until soft; substitute with 15g gelatin powder bloomed in 30ml cold water if needed)
- 50g sugar (adjust between 40–60g to taste; powdered sugar may be substituted)
Note: When zesting lemons, avoid the white pith — it’s bitter and will affect flavor. Also, don’t boil the milk mixture; overheating can make the panna cotta grainy.
Instructions:
- Preparation
Wash and scrub lemons with salt, rinse, and dry. Zest only the yellow skin, avoiding the white pith. Slice a few lemon rounds for garnish.
Soak 25g gelatin sheets in cold water for 5 minutes, then gently squeeze out excess water.
- Cook the milk base
In a saucepan, combine 600g milk, 50g sugar, and lemon zest. Heat over medium-low, stirring until sugar dissolves.
Stop heating when sugar is fully melted and small bubbles form at the edges (about 70°C). Do not boil.
- Incorporate gelatin & cream
Add softened gelatin sheets into the hot milk mixture, stir until fully dissolved.
Cool slightly to about 50°C, then add 300g heavy cream. Stir until smooth and uniform. Strain to remove zest.
- Portion & chill (at least 4 hours)
Pour mixture into cups or molds, filling about 90% full. Remove any bubbles with a toothpick.
Chill in the refrigerator for at least 4 hours or overnight until set.
- Decorate & serve
Garnish with lemon slices, zest, or mint leaves. Unmold carefully if using silicone molds.
Serve chilled. For an extra icy effect, freeze for 15 minutes before serving.
Frequently Asked Questions
Can I use lime instead of lemon?
You can, but lime has a sharper acidity and can taste more bitter. Lemon gives the best balance.
How long can I store it?
Keep in the refrigerator for up to 3 days, covered to prevent absorbing odors.
Can I use agar-agar instead of gelatin?
Yes, but the texture will be firmer and less bouncy. Adjust amounts based on brand instructions.
What if my panna cotta didn‘t set?
This usually happens if the gelatin wasn’t properly bloomed or fully dissolved. Reheat gently, add more gelatin, and reset.
No-Bake Lemon Panna Cotta (Easy & Refreshing)
Ingredients
- 200 g lemon 2 pieces, fresh yellow lemons, fragrant, smooth skin
- 600 g milk whole milk preferred, or lactose-free if needed
- 300 g heavy cream 30–35% fat, dairy cream recommended; reduce to 250g if using non-dairy cream
- 25 g gelatin sheets soaked in cold water until soft; substitute with 15g gelatin powder bloomed in 30ml cold water if needed
- 50 g sugar adjust between 40–60g to taste; powdered sugar may be substituted
Instructions
Preparation
- Wash and scrub lemons with salt, rinse, and dry. Zest only the yellow skin, avoiding the white pith. Slice a few lemon rounds for garnish.
- Soak 25g gelatin sheets in cold water for 5 minutes, then gently squeeze out excess water.
Cook the milk base
- In a saucepan, combine 600g milk, 50g sugar, and lemon zest. Heat over medium-low, stirring until sugar dissolves.
- Stop heating when sugar is fully melted and small bubbles form at the edges (about 70°C). Do not boil.
Incorporate gelatin & cream
- Add softened gelatin sheets into the hot milk mixture, stir until fully dissolved.
- Cool slightly to about 50°C, then add 300g heavy cream. Stir until smooth and uniform. Strain to remove zest.
Portion & chill (at least 4 hours)
- Pour mixture into cups or molds, filling about 90% full. Remove any bubbles with a toothpick.
- Chill in the refrigerator for at least 4 hours or overnight until set.
Decorate & serve
- Garnish with lemon slices, zest, or mint leaves. Unmold carefully if using silicone molds.
- Serve chilled. For an extra icy effect, freeze for 15 minutes before serving.
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