Lemon Panna Cotta with Blackberry Sauce
Elevate your dessert game with this luscious Lemon Panna Cotta with Blackberry Sauce, a perfect blend of creamy indulgence and tangy fruitiness. This elegant Italian-inspired treat features a silky-smooth panna cotta infused with zesty lemon and fragrant vanilla, perfectly complemented by a vibrant, homemade blackberry sauce. The rich cream base is balanced by the tart sweetness of fresh blackberries and a hint of honey, making every spoonful a harmonious burst of flavor. With just 15 minutes of prep time and simple ingredients like heavy cream, unflavored gelatin, and lemon zest, this make-ahead dessert is ideal for dinner parties or special occasions. Serve in individual ramekins or glasses, topped with the jewel-toned sauce for a presentation that’s as stunning as it is delicious. Perfect for citrus dessert lovers, this Lemon Panna Cotta with Blackberry Sauce delivers a restaurant-quality finish right from your own kitchen!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cups Granulated sugar
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2.5 teaspoons Unflavored gelatin powder
- 0.25 cups Whole milk
- 1.5 cups Fresh blackberries
- 2 tablespoons Honey
- 2 tablespoons Lemon juice
- 2 tablespoons Water
Instructions
In a small bowl, sprinkle the gelatin powder over the milk and let it sit for 5 minutes to bloom.
In a medium saucepan, combine the heavy cream, sugar, and lemon zest. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture is hot but not boiling.
Remove the saucepan from heat and stir in the bloomed gelatin mixture until fully dissolved.
Add the vanilla extract and mix well. Strain the mixture through a fine-mesh sieve into a pouring jug to remove the lemon zest.
Divide the mixture evenly among six ramekins or serving glasses and let them cool to room temperature. Then, refrigerate for at least 4 hours or until set.
To make the blackberry sauce, combine the blackberries, honey, lemon juice, and water in a small saucepan. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the blackberries break down and the mixture thickens slightly.
Remove the blackberry sauce from heat and strain it through a fine-mesh sieve to remove seeds if desired. Let it cool completely.
When ready to serve, spoon the blackberry sauce over the chilled panna cotta and garnish with fresh blackberries or a sprig of mint if desired.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 24.7 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
