Creamy, lemony and heavenly light panna cotta is on the menu today! This easy Italian custard with berries has become a fast favorite… and I know you’ll love it, too!
Where has this dessert been all my life?!
Simple as it may seem, I think my new favorite summer treat has been decided. And, since we’re still in full-fledged, triple-digit-temps summer mode here in Texas, I think I’ll help myself to a few more. To beat the heat, of course.
Panna cotta is a heavenly light, creamy Italian custard made with cream, milk, sugar and powdered gelatin. It. is. amazing. And incredibly easy to make, too. You can mix in any extract you like, but I think it’s best flavored simply with vanilla and lemon. Serve it chilled with heaps of fresh berries, chocolate sauce, fruit coulis or chopped nuts. On a platter. With a glass of Prosecco. Please, thank you and goodbye now.
Sorry, were we supposed to share?
It’s safe to say I’m obsessed. Panna cotta never previously grabbed my attention as a must-make recipe, but after one bite I was convinced. This stuff is gooood. Just 6 ingredients and 10 minutes is all it takes… and someone to share with. Or not share with.
Do you love whipped cream? You’ll die for panna cotta. Do you like cheesecake? This one’s for you. Do you need me to keep rattling on with analogies? I didn’t think so.
Make it, eat it, love it, repeat. You’re welcome!
- 1/3 cup fat-free milk
- 1 .25 ounce envelope unflavored gelatin
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- Fresh berries, for serving
- In a small bowl, combine milk and gelatin powder. Stir and set aside.
- In a medium saucepan set to medium heat, bring heavy cream and sugar to a boil, watching carefully, as the cream will quickly bubble up. Stir in gelatin mixture until completely dissolved. Cook for 1 minute, stirring constantly. Remove from heat. Stir in vanilla and lemon extracts. Pour into four individual ramekin dishes.
- Cool ramekins uncovered at room temperature. Once cool, cover with plastic wrap and refrigerate for at least 4 hours (but preferably overnight) before serving.
- When ready to serve, top with fresh berries.