Ricotta and Honey Lemon Panna Cotta
Silky panna cotta infused with fresh lemon zest and layered with creamy ricotta and a drizzle of honey. This italian-inspired desserts ready in about 20 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 280 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
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 2 1/2 tsp powdered gelatin
- 3 tbsp cold water
- 1/2 cup ricotta cheese
- 1 tbsp, finely grated lemon zest
- 1 tsp vanilla extract
- 2 tbsp, plus more for garnish honey
Instructions
- Step 1: In a small bowl, sprinkle 2 1/2 tsp powdered gelatin over 3 tbsp cold water and let bloom for 5 minutes.
- Step 2: In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 1/3 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
- Step 3: Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved. Add 1 tbsp finely grated lemon zest and 1 tsp vanilla extract, stirring to combine.
- Step 4: In a small bowl, whisk 1/2 cup ricotta cheese until smooth, then gently fold it into the warm cream mixture until evenly blended.
- Step 5: Pour the mixture into 4 small serving glasses or ramekins. Refrigerate uncovered for at least 4 hours or until set.
- Step 6: Before serving, drizzle each panna cotta with 2 tsp honey and garnish with additional lemon zest if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ricotta and Honey Lemon Panna Cotta 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 Ricotta and Honey 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 Ricotta and Honey 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 Ricotta and Honey 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 Ricotta and Honey 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.
