Recipes Global Cuisines European Italian Lemon Panna Cotta with Blueberries 5.0 (1) 1 Review 2 Photos Lemon panna cotta with blueberries is a creamy, tart, lightly sweet dessert. It is much easier to make than you might think! Serve with some fresh fruit for added sweetness to balance out the lemon's tartness. While the recipe describes how to remove the panna cotta from the molds for serving, it can also be served directly in the ramekins with the fruit on top for ease (I would use slightly larger ramekins in this case). Submitted by fabeveryday Updated on December 11, 2024 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 25 mins Additional Time: 4 hrs 5 mins Total Time: 4 hrs 40 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings cooking spray ¼ cup fresh lemon juice 1 (.25 ounce) envelope unflavored gelatin 2 cups heavy whipping cream 1 cup half-and-half 2 teaspoons grated fresh lemon zest, plus more for garnish ⅓ cup white sugar ½ teaspoon vanilla extract 6 leaves fresh mint Directions Lightly coat (or oil) six 6-ounce ramekins with cooking spray. Pour lemon juice into a small bowl; sprinkle with gelatin. Let sit until gelatin softened, about 5 minutes; mix well. Set aside. Combine heavy cream, half and half, and 2 teaspoons lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar completely dissolved; heat slowly until just about to boil, about 15 minutes. Remove from heat. Whisk gelatin mixture and vanilla extract into cream mixture until well blended and gelatin is completely dissolved; continue to lightly whisk until mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while panna cotta is setting. Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap; refrigerate until set, about 4 hours. Run a knife around inside edges of ramekins. Carefully dip each ramekin into a bowl of hot water 3 to 5 seconds. Carefully invert onto serving plates, tap, and jiggle ramekins a bit, if needed, to release panna cotta onto plates. Garnish with lemon zest and mint leaves; serve with fresh blueberries. I Made It Print Nutrition Facts (per serving) 377 Calories 34g Fat 16g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 377 % Daily Value * Total Fat 34g 44% Saturated Fat 21g 106% Cholesterol 124mg 41% Sodium 49mg 2% Total Carbohydrate 16g 6% Dietary Fiber 0g 0% Total Sugars 12g Protein 4g 8% Vitamin C 6mg 7% Calcium 96mg 7% Iron 0mg 1% Potassium 127mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.