Baked Mascarpone and Lemon Panna Cotta
A silky baked panna cotta infused with fresh lemon zest and creamy mascarpone, offering a delicate balance of tart and sweet with a smooth texture. This italian-inspired desserts ready in about 60 minutes layers mascarpone cheese, heavy cream, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp gelatin powder
- 3 tbsp cold water
Instructions
- Step 1: Preheat oven to 325°F. In a small bowl, sprinkle 1 tsp gelatin powder over 3 tbsp cold water and let it bloom for 5 minutes until gelatin absorbs the water.
- Step 2: In a saucepan, combine 8 oz mascarpone cheese, 1 cup heavy cream, 1/2 cup whole milk, 1/4 cup granulated sugar, and 1 tbsp lemon zest. Cook over medium heat, whisking gently until sugar dissolves and mixture is warm but not boiling, about 5 minutes.
- Step 3: Remove from heat and stir in the bloomed gelatin until completely dissolved, then mix in 1 tsp vanilla extract.
- Step 4: Strain the mixture through a fine sieve into four 6-oz ramekins. Place ramekins in a water bath (baking dish with hot water halfway up the sides) and bake for 40 minutes until the panna cotta is just set but still jiggles slightly.
- Step 5: Remove ramekins from water bath and cool at room temperature for 15 minutes. Refrigerate for at least 4 hours before serving to allow full set and flavor development.
Frequently asked questions
How long does Baked Mascarpone and Lemon Panna Cotta take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Mascarpone and Lemon Panna Cotta?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Mascarpone and Lemon Panna Cotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mascarpone and Lemon Panna Cotta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mascarpone and Lemon Panna Cotta?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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