This Lemon Panna Cotta is an exquisite dessert featuring layers of smooth, creamy vanilla-flavored panna cotta infused with fresh lemon zest, topped with a rich, tangy lemon curd, and crowned with a light, airy meringue. Each component complements the others perfectly, creating a dessert that’s not only delicious but also visually appealing with its contrasting textures and flavors.
Why You’ll Love This: Lemon Panna Cotta is perfect for those who appreciate the refreshing zest of lemon combined with the creamy richness of traditional panna cotta. The lemon curd adds a burst of citrus flavor that cuts through the creaminess, while the meringue offers a sweet, fluffy finish. It’s a sophisticated dessert that’s surprisingly simple to make but sure to impress at any dinner party or special occasion.
Perfect Occasion: This dessert is ideal for spring and summer gatherings, offering a refreshing end to any meal. It’s perfect for Easter, Mother’s Day, or any occasion where a lighter, citrus-infused dessert is desired. Serve it at a formal dinner or a casual backyard gathering; it’s versatile enough to fit any setting.
Decoration Tips: For an elegant presentation, you can torch the meringue to give it a golden-brown finish that adds both flavor and visual appeal. Garnish with thin lemon slices, mint leaves, or even a sprinkle of grated lemon zest to enhance the citrus theme. Serving the dessert in individual glasses also makes it easy to display and adds a touch of sophistication.
Ingredients:
- For the Panna Cotta:
- 4 gelatin sheets
- 1 vanilla bean
- 100g sugar
- 800ml heavy cream
- Zest of 1 lemon
- For the Lemon Curd:
- 200ml lemon juice (approx. 4 lemons)
- 3 eggs
- 250g sugar
- 200g cold butter, cut into cubes
- Zest of 1 lemon
- For the Meringue:
- 2 egg whites
- 100g sugar
Instructions:
- Panna Cotta:
- Soak the gelatin sheets in cold water until soft.
- Split the vanilla bean, scrape out the seeds, and mix them with the sugar.
- In a saucepan, combine the vanilla sugar, the empty vanilla pod, and the cream. Heat just until below boiling, stirring constantly.
- Remove from heat, squeeze out the gelatin sheets, and dissolve them in the hot cream mixture. Stir in the lemon zest.
- Pour into a bowl, stirring occasionally as it begins to thicken. Then distribute into 8 serving glasses. Refrigerate for at least 4 hours.
- Lemon Curd:
- In a heavy saucepan, whisk together lemon juice, eggs, and sugar. Cook over low heat, stirring constantly to prevent it from boiling. Cook until the mixture thickens.
- Gradually add the butter cubes, stirring continuously until the mixture is thick and creamy. Stir in the lemon zest.
- Strain the curd through a sieve, then store in a sterilized jar in the refrigerator for up to one month.
- Meringue:
- Whip the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff and glossy.
- Top the chilled panna cotta with a layer of lemon curd and a dollop of meringue. If desired, lightly torch the meringue to brown it.
Enjoy this refreshing Lemon Panna Cotta, a perfect combination of creamy, tangy, and sweet elements, making it an unforgettable dessert experience.
