Mini Lemon Basil Panna Cotta with Raspberry Sauce
Silky, delicate panna cotta scented with fresh basil and bright lemon, topped with a vibrant homemade raspberry sauce in petite servings. This italian-inspired desserts ready in about 25 minutes layers whole milk, heavy cream, 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 220 calories and feeds 8, 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
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 8 large, chopped fresh basil leaves
- 1 tsp lemon zest
- 2 1/2 tsp unflavored gelatin powder
- 3 tbsp cold water
- 1 cup fresh raspberries
- 2 tbsp powdered sugar
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 8 chopped fresh basil leaves, and 1 tsp lemon zest. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes. Remove from heat and let basil infuse for 15 minutes.
- Step 2: Meanwhile, sprinkle 2 1/2 tsp unflavored gelatin over 3 tbsp cold water in a small bowl and let stand for 5 minutes to bloom.
- Step 3: Strain the basil from the cream mixture and warm again gently. Stir in the bloomed gelatin until fully dissolved.
- Step 4: Pour the panna cotta mixture evenly into eight 4-oz ramekins or mini jars. Refrigerate for at least 4 hours until set.
- Step 5: For the raspberry sauce, blend 1 cup fresh raspberries, 2 tbsp powdered sugar, and 1 tbsp lemon juice until smooth. Strain through a fine sieve to remove seeds.
- Step 6: Serve each panna cotta unmolded or in the ramekin with 1-2 tbsp raspberry sauce drizzled on top.
Frequently asked questions
How long does Mini Lemon Basil Panna Cotta with Raspberry Sauce take to make?
Total time is about 25 minutes (20 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 Mini Lemon Basil Panna Cotta with Raspberry Sauce?
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 Mini Lemon Basil Panna Cotta with Raspberry Sauce?
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 Mini Lemon Basil Panna Cotta with Raspberry Sauce for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Mini Lemon Basil Panna Cotta with Raspberry Sauce?
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.
