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Lemon Panna Cotta with Blueberries
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
280 minutes
Easy lemon panna cotta with blueberries for a perfect balance of sweet and tart flavors.
Ingredients:
  • 0.25 cup fresh lemon juice
  • 1 (.25 ounce) envelope unflavored gelatin
  • 2 cups heavy whipping cream
  • 1 cup half-and-half
  • 2 teaspoons fresh lemon zest, plus more for garnish
  • 0.33333334326744 cup granulated sugar
  • 6 leaves fresh mint
Instructions:
  • Grease six 6-ounce ramekins with a light coating of oil or cooking spray.
  • Combine lemon juice and gelatin in a small bowl. Allow it to sit for 5 minutes to soften, then mix well and set aside.
  • Combine heavy cream, half and half, and lemon zest in a saucepan over gentle heat. Mix in sugar, stirring continuously until fully dissolved. Gently heat the mixture until almost boiling, approximately 15 minutes. Remove from heat.
  • Mix gelatin and vanilla extract into the cream mixture until fully combined and gelatin is fully dissolved. Continue whisking gently until the mixture slightly cools, approximately 10 minutes, to ensure the panna cotta sets without any separation issues.
  • Portion the mixture into individual ramekins, filling each with about 1/2 cup. Seal each ramekin with plastic wrap and chill in the refrigerator until firm, approximately 4 hours.
  • Loosen the panna cotta by running a knife around the edges of the ramekin. Quickly dip each ramekin into hot water, then flip onto plates. Gently tap and jiggle if needed for the panna cotta to release. Finish with lemon zest, mint, and fresh blueberries before serving.

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