Lemon panna cotta with raspberry jelly
Manuela Zangara shares her lemon panna cotta recipe, topped with raspberry jelly to give an extra fruity twist to this classic Italian dessert. These would make a colourful and simple addition to a summer dinner party – even better, you can make them ahead to save time on the day.
Ingredients
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
Method
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
