Honey Lemon Panna Cotta
Cool and creamy, this no-bake dessert is ideal for summer.
- Prep Time: 10 minutes
- Refrigeration: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 1x
- Category: Dessert
- Method: stove
- Cuisine: Italian, American
Ingredients
Scale
- 2 packets unflavored gelatin
- 2 cups milk
- 1 cup buttermilk
- 1 cup plain yogurt
- 1 tablespoon fresh lemon juice
- 1/3 cup mild honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 2 cups strawberries (or other berries), sliced
Instructions
Panna Cotta:
- In a small saucepan, sprinkle gelatin over the cold milk and buttermilk. Let sit for 1 to 2 minutes to soften the gelatin. Heat over low, stirring and scraping sides of pan to dissolve gelatin, about 5 minutes. Stir in lemon juice.
- In a large bowl, combine yogurt, honey, vanilla and lemon zest. Pour in warm milk; stirring constantly to combine and remove lumps. The mixture may curdle but to make it smooth and silky, 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 set time. Small cups set in 2 hours or less, larger bowls 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
Find it online: https://www.livebest.info/honey-lemon-panna-cotta/