Panna Cotta with berries

Honey Lemon Panna Cotta

The dessert recipe you’ve been looking for! Panna Cotta is cool, creamy, and easy! Make ahead with foods you’ll find in your regular grocery store.

Summer Celebration

I’ve been sharing the healthyish food blogging space with members of The Recipe Redux  for two years. Each month we receive a theme so we’re all in the kitchen with a similar focus. As I celebrate two years (my first Recipe Redux post is one of the most popular on my blog, Strawberry Basil Tarts), the Recipe Redux is celebrating six. So our theme is all about a party! What would we serve for small bite desserts?

Panna Cotta is a blue ribbon winner!

Cooked cream may sound as exciting as rice pudding, but when you’re served Panna Cotta in Italy, it’s unlikely you’ll think meh.

Panna Cotta translates to cooked cream in Italian. A traditional recipe uses cream, half and half, and sugar, but a LiveBest recipe isn’t typical. 😉

Panna Cotta healthified

Yogurt fills in for cream to lower the fat and boost the calcium. Buttermilk and lemon zest add tangy flavor. Moreover, yogurt and buttermilk also support healthy gut bacteria. I use this Microplane zester to capture the yellow lemon zest with all the flavorful oil. I also use the zester for limes, oranges, chocolate, nutmeg, and garlic. Unflavored gelatin provides the structure to this dessert. You’ll find it in the baking aisle of the grocery store, near other gelatin products.

This is a go-to recipe for entertaining because it can be made ahead — up to three days ahead. Fact is, it must be made ahead to allow time to set. This silky, cool, eggless custard-like dessert, typically served molded or in wine glasses, is as refreshing on a summer night as it is comforting in winter.

Panna Cotta | An entertainer's dream dessert. Easy to find ingredients, can be made ahead, adapts to personal preferences and I've never seen anyone not like it. Ever. This is my healthified version with yogurt instead of heavy cream. www.LiveBest.info

Honey Lemon Panna Cotta with rhubarb sauce

Honey Lemon Panna Cotta

  • Is a delicious, easy recipe. Promise.
  • Doesn’t require three shopping stops because it is made with ingredients found in typical grocery store, though it does use unflavored gelatin or gelatine.
  • Is economical so you can serve an eye-popping dessert without jaw-dropping costs.
  • Can be made ahead, up to 3 days which is great time management when entertaining
  • Is versatile for serving. Use a pie plate if you want to serve a wedge, use espresso cups or these too-cute Weck jars if you want individual servings, or create a mold and then slide them onto the plate (a light spray with Pam or your favorite cooking spray helps them slide out of the mold. Just run a sharp knife along the edge to help release the firm Panna Cotta.)
  • Is an ideal way to serve fresh, seasonal fruit such as raspberries, chopped peaches, rhubarb compote, sliced strawberries.
  • Can be served as a breakfast dessert!

P.S. Want more tips and recipes? Sign up for my newsletter here.

 

Honey Lemon Panna Cotta | An entertainer's dream dessert. Easy to find ingredients, can be made ahead, adapts to personal preferences and I've never seen anyone not like it. Ever. This is my healthified version with yogurt instead of heavy cream. www.LiveBest.info

Print

Honey Lemon Panna Cotta

Panna Cotta with berries

Cool and creamy, this no-bake dessert is ideal for summer.

  • Author: Judy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: Italian, American

Ingredients

  • 2 packets unflavored gelatin
  • 2 cups milk
  • 1 cup buttermilk
  • 1 cup plain yogurt
  • 1/3 cup mild honey
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 2 cups strawberries, sliced

Instructions

  • Panna Cotta: Pour milk and buttermilk in a small saucepan. Sprinkle gelatin over the milk. Let sit for 1 to 2 minutes to soften. Turn stove heat to low, heat milk and gelatin, stirring constantly to melt gelatin, about 6-8 minutes. Remove from heat. In a large bowl, combine yogurt, honey, lemon juice, vanilla and lemon zest. Pour in warm milk; stir to combine and remove lumps. To make it smooth and silky, you can blend with immersion blender or in blender.
  • Set: Pour Panna Cotta into serving vessel –  a large bowl, pie plate, or individual cups. Refrigerate until firm or overnight. The size of the container will impact this but it could be at least 4 hours.
  • Top with fruit such as blueberries, chopped strawberries, or cooked rhubarb

Notes

Panna Cotta may be made 3 days ahead.

I used milk and buttermilk in this recipe. You can use 2 cups milk if that’s what you have on hand.

Find unflavored gelatin in the baking aisle at your grocery store.

Each packet of gelatin will set 2 cups liquid.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 130

Keywords: pudding, creamy dessert

 

Panna Cotta | An entertainer's dream dessert. Easy to find ingredients, can be made ahead, adapts to personal preferences and I've never seen anyone not like it. Ever. This is my healthified version with yogurt instead of heavy cream. www.LiveBest.infoPanna Cotta | An entertainer's dream dessert. Easy to find ingredients, can be made ahead, adapts to personal preferences and I've never seen anyone not like it. Ever. This is my healthified version with yogurt instead of heavy cream. www.LiveBest.info

 

 

Take a look to see how my fellow bloggers are satisfying their sweet tooth, or is that tooths, or teeth?!
recipe-redux-linky-logo

This post contains affiliate links. That means if you click through and make a purchase, the seller may pay me a commission. It does not increase the price you pay.

Honey Lemon Panna Cotta | An entertainer's dream dessert. Easy to find ingredients, can be made ahead, adapts to personal preferences and I've never seen anyone not like it. Ever. This is my healthified recipe with yogurt instead of cream. www.LiveBest.info

Comments

    1. Author

      Great idea with herbs, Karman. I’ve infused the milk with lavender and lemon balm.

  1. Pingback: 13 Good for the Gut Recipes You Need to Try This Summer! » Eat Right Mama

  2. Pingback: Sugar DO’s and DON’Ts: 12 Tips & 4 Sweet Recipes | Best Body Nutrition & Fitness

Leave a Comment