Ridiculously Easy Lemon Vanilla Bean Panna Cotta
User Reviews
5.0
3 reviews
Excellent
Ridiculously Easy Lemon Vanilla Bean Panna Cotta
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A Ridiculously Easy Italian dessert that tastes like it comes from a fancy ristorante, this Lemon Vanilla Bean Panna Cotta will make you look like a kitchen rock star!
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Ingredients
- 2 cups heavy cream
- 2 cups half and half
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla bean paste or 1 medium vanilla bean, split lengthwise, seeds scraped,
- finely grated zest from 2 medium lemons
- 2 inch springs rosemary optional
- 2¼ teaspoons unflavored powdered gelatin (I use 1 envelope of Knox unflavored gelatin.)
- ¼ cup cold tap water
Instructions
- In a medium saucepan, combine the cream, sugar, vanilla bean paste, (or the scraped vanilla bean, and seeds) and lemon zest (also add the optional rosemary sprigs at this point, if using). Heat the mixture over medium heat until it’s just beginning to simmer. Remove from the heat, cover, and let steep for 15 minutes.
- After 10 minutes, place the ¼ cup of water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let it sit for 5 minutes until evenly moistened. At this point, the mixture will be thick and opaque.
- Place the bowl with the gelatin mixture in the microwave and cook for 30 seconds on high power. Stir to make sure all of the gelatin is dissolved. The mixture should now be thinned out and clear.
- Bring the cream mixture back to the simmering point over moderate heat. Remove from heat, add the gelatin/water mixture and stir well. If you used a whole vanilla bean pod, remove it now and discard.
- Divide the panna cotta mixture between six small ramekins, glass jars, bowls cocktail glasses. Cover with plastic wrap and refrigerate for at least 6 hours (or up to 48 hours).
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
38g
(58%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
118mg
(39%)
Sodium
71mg
(3%)
Potassium
182mg
(5%)
Sugar
23g
(46%)
Vitamin A
1452IU
(29%)
Vitamin C
1mg
(1%)
Calcium
139mg
(14%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 71mg | 3% |
| Potassium | 182mg | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1452IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 139mg | 14% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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