Lemon-Infused Panna Cotta with Raspberry Coulis
Silky smooth panna cotta infused with fresh lemon zest, topped with a vibrant homemade raspberry coulis for a bright and elegant dessert. This italian-inspired desserts ready in about 20 minutes layers heavy cream, whole milk, granulated sugar 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 290 calories and feeds 6, 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
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 1/4 tsp (1 envelope) unflavored gelatin powder
- 3 tbsp cold water
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
- 2 tbsp powdered sugar
- 1 tbsp lemon juice
Instructions
- Step 1: In a small bowl, sprinkle 2 1/4 tsp unflavored gelatin over 3 tbsp cold water and let bloom for 5 minutes.
- Step 2: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, and 1 tbsp lemon zest; heat over medium heat until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
- Step 3: Remove the cream mixture from heat and stir in the bloomed gelatin until fully dissolved; add 1 tsp vanilla extract and mix well.
- Step 4: Strain the mixture through a fine mesh sieve into a large measuring cup, then pour evenly into 6 small ramekins or glasses.
- Step 5: Refrigerate panna cotta for at least 4 hours or until set.
- Step 6: Meanwhile, blend 1 1/2 cups fresh raspberries with 2 tbsp powdered sugar and 1 tbsp lemon juice until smooth; strain to remove seeds.
- Step 7: To serve, spoon raspberry coulis over each panna cotta and garnish with a few whole raspberries if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Infused Panna Cotta with Raspberry Coulis take to make?
Total time is about 20 minutes (15 min prep + 5 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 Lemon-Infused Panna Cotta with Raspberry Coulis?
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 Lemon-Infused Panna Cotta with Raspberry Coulis?
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 Lemon-Infused Panna Cotta with Raspberry Coulis for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lemon-Infused Panna Cotta with Raspberry Coulis?
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.
