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Lemon panna cotta with raspberry jelly

 Lemon Panna Cotta with Raspberry Jelly

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Panna cotta is a traditional Italian dessert from the northern region of Piedmont. The term panna cotta literally means "cooked cream" in Italian. It is a dessert made of sweetened cream thickened with gelatine. The cream may be aromatised with various flavours and the pudding can also be topped with a variety of different ingredients.

Panna cotta is really easy to make and it only requires a few ingredients. I know some people get intimidated when they read “gelatine” in the list of ingredients, but if you follow my recipe, you will not have any problems and you will become a panna cotta expert in no time.

What I like the most about panna cotta is that you can flavour it in so many different ways and always come up with new and exciting combinations. The flavour of this panna cotta is lemon. The panna cotta is then topped with raspberry jelly for a classic flavour pairing, perfect for summer. This dessert has a very sophisticated, yet has a refreshing taste.

Ingredients

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  • Lemon panna cotta

  • 300ml of double cream
  • 90ml of lemon juice, freshly squeezed and sieved
  • 90g of granulated sugar
  • 3 sheets of gelatine, (6g)
  • Raspberry jelly

  • 300g of raspberry purée, passed through a sieve to remove any lumps or seeds
  • 50ml of water
  • 200g of granulated sugar
  • 4 sheets of gelatine, (8g)
  • To serve

  • raspberries
  • mint leaves
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Method

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1
To make the lemon panna cotta, submerge the gelatine sheets in cold water for 10 minutes
2
Meanwhile, add the cream, lemon juice and sugar to a saucepan and place over a medium heat, stirring gently until the sugar dissolves
3
Squeeze any excess liquid from the gelatine and add to the hot cream and lemon mixture. Stir well to dissolve
4
Place your serving glasses at an angle in an egg carton or muffin tray. Carefully pour the panna cotta mixture into each glass, filling almost to the edge. Refrigerate for at least 2 hours, or until set
5
To make the raspberry jelly, soak the gelatine in cold water for 10 minutes. Meanwhile, add the sieved raspberry purée, water and sugar to a pan and place over a medium heat, stirring gently until the sugar melts
6
Squeeze any excess liquid from the gelatine and add to the raspberry mixture, stirring until the gelatine has fully dissolved. Allow to cool slightly
7
When the panna cotta has set, pour the cooled liquid raspberry jelly mix into each of the glasses, now sitting flat on a tray. Place 3 raspberries on top of and refrigerate for at least 2 hours, or until set
8
To serve, remove from the fridge and garnish with some small sprigs of mint
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Lemon panna cotta with raspberry jelly

 
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