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Lemon Panna Cotta with Strawberry Syrup

Lemon Panna Cotta with Strawberry Syrup is a delightful Italian dessert that combines the creamy richness of panna cotta with the bright acidity of lemon and the sweetness of strawberries. This dish showcases the skillful balance of flavors and textures, making it a favorite for special occasions and festive gatherings. Historically, panna cotta, meaning 'cooked cream,' originates from the northern regions of Italy, where it is often flavored with vanilla or citrus. The addition of a vibrant strawberry syrup enhances this classic dessert, adding a refreshing fruity note. Perfect for summer celebrations or elegant dinner parties, this dessert not only impresses with its presentation but also tantalizes the palate with its harmonious blend of creaminess and zesty brightness.

Dessert | Italian | Gluten-Free | Vegetarian | Custard | Mixing Bowl | Saucepan | Sieve | Whisk | Gelatin | Heavy Cream | Lemon | Strawberry | Simmering | Straining | Whipping | Festive | Overnight
Time to complete

Prep

30min

Cook

20min

Wait

8h

Total

8h 50min

Ingredients (Makes 6 portions)

Lemon Cream

  • 100 g sugar
  • 1 egg
  • 75 g butter
  • 50 ml lemon juice

Panna Cotta

  • 3 gelatine leaves (6 g)
  • 500 ml cooking cream
  • 1 tbsp vanilla essence
  • 150 g sugar

Strawberry Syrup

  • 500 g strawberries, quartered
  • 70 g sugar
  • 2 tbsp water
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 12
  • Protein: 3
  • Carbohydrates: 23
  • Fiber: 1
Directions

Lemon Cream Preparation

  • 1. Cut each lemon in half and juice them, ensuring to strain out the seeds to obtain 50 ml of juice.
  • 2. In a non-stick saucepan, whisk together the egg, sugar, and lemon juice, then incorporate the butter.
  • 3. Heat the mixture over medium heat, stirring continuously until it thickens and releases a fragrant aroma.
  • 4. Once thickened, pour a quarter of the lemon cream into a small glass and refrigerate for 1 hour.

Panna Cotta Preparation

  • 5. Soak the gelatine leaves in a bowl of cool water until softened.
  • 6. In a saucepan over medium heat, combine the cooking cream, vanilla essence, and sugar, stirring gently until just simmering.
  • 7. Remove the gelatine leaves from the water, squeeze out excess liquid, and add them to the cream mixture, stirring until dissolved.
  • 8. Pour the panna cotta mixture into small glasses, filling them three-quarters full, and refrigerate for at least 8 hours.

Strawberry Syrup Preparation

  • 9. In a saucepan, combine the quartered strawberries, sugar, and water, bringing the mixture to a boil.
  • 10. Blend the mixture until smooth, then strain through a sieve to obtain a glossy syrup, and refrigerate to cool.

Serving

  • 11. Once the panna cotta has set, drizzle the cooled strawberry syrup on top and serve immediately.
Cookix's Secrets

Alternative Cooking Methods

  • Try using a bain-marie to gently cook the panna cotta mixture for even more consistent results.

Flavor Variations

  • Substitute lemon juice with lime juice for a different citrus profile.

Healthier Options

  • Use a sugar substitute to create a low-sugar version of the panna cotta.

Preparation Tips

  • Ensure the gelatine is fully dissolved in the cream mixture for a smooth panna cotta.
  • Use fresh, ripe strawberries for the syrup to enhance flavor.