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Lemon Basil Panna Cotta Recipe

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4.8 from 71 reviews

This Lemon Basil Panna Cotta is a silky, creamy Italian dessert infused with fresh basil and zesty lemon for a refreshing twist. The panna cotta is gently simmered to infuse flavors, set perfectly with gelatin, and served topped with a vibrant homemade raspberry sauce, creating a delightful balance of floral, citrus, and fruity notes.

Ingredients

Panna Cotta

  • 1 cup fresh basil leaves
  • Zest of 1 lemon
  • 2 cups heavy cream
  • 1/3 cup sugar
  • 1 ½ tsp powdered gelatin
  • 1 tsp vanilla extract

Raspberry Sauce

  • 1 cup fresh raspberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice

Instructions

  1. Infuse Cream: In a small pot, combine the heavy cream, lemon zest, and fresh basil leaves. Heat over medium heat until it gently simmers, stirring occasionally. Remove from heat, cover, and let the mixture steep for 15 minutes to extract the flavors. Strain the cream mixture through a fine sieve to remove basil and zest for a smooth panna cotta base.
  2. Bloom Gelatin: While the cream steeps, sprinkle the powdered gelatin over 2 tablespoons of cold water in a small bowl. Let it rest for about 5 minutes until it blooms. This step is essential to ensure the panna cotta sets properly.
  3. Dissolve Ingredients: Return the infused cream to low heat, add sugar, and stir until fully dissolved. Add the bloomed gelatin and vanilla extract, warming gently just enough to melt the gelatin completely. Avoid boiling to maintain the smooth texture.
  4. Set Panna Cotta: Pour the cream mixture evenly into serving glasses or ramekins. Allow to cool slightly, then cover and refrigerate for at least 4 hours, preferably overnight, until fully set and firm.
  5. Prepare Raspberry Sauce: In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally until the berries break down and the sauce thickens. For a smoother texture, strain the sauce through a sieve; otherwise, leave it chunky.
  6. Serve: Just before serving, spoon the raspberry sauce over each panna cotta. Garnish with a small basil leaf or a twist of lemon zest for a beautiful presentation. Enjoy your luscious, creamy dessert!

Notes

  • Blooming gelatin is a critical step; skipping it may prevent the panna cotta from setting properly.
  • Infusing cream with basil and lemon zest adds a fresh, vibrant flavor—don’t skip the steeping time.
  • For a richer vanilla flavor, you can substitute vanilla extract with half a vanilla bean scraped.
  • Panna cotta is best served chilled; make sure to refrigerate for at least 4 hours or overnight.
  • Raspberry sauce can be made ahead and stored in the refrigerator for up to 2 days.
  • For a dairy-free version, consider using coconut cream and a suitable setting agent like agar agar, adjusting the preparation accordingly.

Find it online: https://forkvista.com/lemon-basil-panna-cotta-recipe/