Lemon panna cotta with lemon caramel

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• Jo's Recipes

  04 November 2007

  Jo's Recipes rated and commented on this recipe

  

  Prepared this dish for a girlie dinner party. Fabulously tasting recipe worth the messing around with gelatine. One of my party is married to an Italian and said this was the best tasting panna cotta she had ever tasted! Praise indeed!

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• Jules

  27 November 2007

  Jules rated and commented on this recipe

  

  Fantastic pud!!

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• Frances

  26 December 2007

  Frances commented on this recipe

  Fantastic - made these for desert on Christmas Day - perfect! Didn't bother with the caramel pieces as a topping and didn't miss them!

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• Nic Nic

  24 January 2008

  Nic Nic rated and commented on this recipe

  

  Naughty but oh so nice!! I had a bit of a disaster with the caramel sauce, if I wanted my guests mouths to glue shut (hmmm!) I thought it best not to serve it! A sprig of mint took the bland "whiteness" look away and look superb on the plate.

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• Leah

  10 June 2008

  Leah rated and commented on this recipe

  

  This came out well and I would do it again, the only note is that I used the same quantities as the receipe but divided between 4 glasses instread of 6 portions and the mix did seperate slightly as it was cooling. It was delicious still, but I think this was probably because there was too much in each glass and it took too long to set. Definately do again though, but I'll try small portions.

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• nursesruleok

  16 August 2008

  nursesruleok rated and commented on this recipe

  

  Delicious pannacotta - did make the lemon caramel which everyone liked but it was quite a lot of work for basically decoration. I would make again and next time serve it with mixed berries - whatever loked best when shopping.

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• Julia May

  16 November 2008

  Julia May commented on this recipe

  Lovely pannacotta - tasted gorgeous. I didn't quite get the hang of the caramel, so it was more lumps of caramel rather than delicate drizzles. Also, I used one larger mould rather than individuals, which I don't think worked as well.

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• my_dunh

  13 January 2009

  my_dunh rated and commented on this recipe

  

  Simple and delicious!! I swapped the lemon zest for a split vanilla pod and served with a raspberry compote. Yum =)

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• Lushious

  06 February 2009

  Lushious commented on this recipe

  Very rich and very lovely. I also had problems with the caramel, so just drizzled it over the top. Served it with fresh blueberries and it was yummy!

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• my_dunh

  09 February 2009

  my_dunh commented on this recipe

  This has become one of my favourite dessert recipes - it's so simple to make and is so tasty. I've played around with loads of different twists. For a grown up version, I add a little Baileys instead of infusing with lemon. Instead of the complicated caramel used in the recipe, I make a 'creme caramel' style top by making a caramel with 120 grams of sugar melted in a pan over a moderate heat then carefully adding 2 tbsp of water and stirring. I then pour it into the moulds before pouring in caramel flavoured panna cotta.

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• Mummy Batten

  30 September 2009

  Mummy Batten commented on this recipe

  I made this for the family and in-laws with great success. Everyone was looking for more, but sadly there wasn't any. Will have to make double next time. Have to say it was delicious and I will definitely be making again. I didn't make the caramel, but drizzled with some raspberry sauce and served with a few raspberries. Divine!

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• Mummy Batten

  30 September 2009

  Mummy Batten rated and commented on this recipe

  

  Forgot to rate! 5 stars!

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• wannacook

  10 July 2010

  wannacook commented on this recipe

  How do I convert metric measurements into imperial? I can't get my head around the metric and my scales are the old balance type. Thanks for any help.

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• Lee

  14 September 2010

  Lee rated and commented on this recipe

  

  Absolutely delicious. My 10 year old daughter made this (supervised) for a family dinner and it tasted gorgeous. So simple and so tasty. The caramel worked well but next time I think we will serve it with a raspberry compote.

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• With A Cherry On Top

  14 October 2010

  With A Cherry On Top commented on this recipe

  I cannot believe that this only takes 30 mins to make. I'm guessing this does not include chilling time.

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• alison-k

  30 October 2010

  alison-k rated and commented on this recipe

  

  Have tried a few pannacotta recipes for a dinner party and this one came out on top, but have found needed to tweak amount of gelatine, using powdered too sloppy, have found 3 leaves of gelatine just perfect. Also added a limoncello drizzle, mixing icing sugar with the liqueur , yummy. This is really quick and much easier than I thought.

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• Cindy

  14 November 2010

  Cindy rated and commented on this recipe

  

  This really is easy but didn't really think it had much of a lemon flavour so will definitely add more next time and didn't think the caramel topping added too much to the dish so would leave out but will certainly do again

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• Andrea

  12 December 2010

  Andrea commented on this recipe

  Lovely, subtle flavour but I think more gelatine is needed if you are going to turn out of moulds as they are a little too soft to properly hold their shape. 3 tsps would be better. Also,the lemon caramel is quite tangy so plain caramel might be better if you like it sweet.

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• Karen

  13 February 2011

  Karen commented on this recipe

  This dessert is excellent. Having read the above comments I decided to add an extra leaf of gelatine.... they all turned out lovely. I didnt think that the lemony flavour would come through after straining the zest out...it but it did, and was a very delicate flavour. Certainly recommend this delicious dessert, and yes it was easy!!!

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• marian

  07 April 2011

  marian rated and commented on this recipe

  

  Very tasty. Used the sheets of Gelatine however I think you need to melt them in cold water so that they are soft before adding them to the hot mixture and maybe 5 sheets of gelatine so that they hold their shape. Tried the toffee topping, not recommended. I put the sugar topping in the bin. Very enjoyable.

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Ingredients

• sunflower oil
• 375ml full-fat milk
• 375ml double cream
• 1 lemon , zested and cut into thick strips
• 100g caster sugar
• 2 tsp gelatine powder, or 4 leaves soaked in cold water

LEMON CARAMEL

• 100g caster sugar
• 1 tbsp lemons (from the zested lemon)

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Difficulty and servings

Makes 6

Preparation and cooking times

Ready in 30 mins plus cooling and setting

Ingredients

• sunflower oil
• 375ml full-fat milk
• 375ml double cream
• 1 lemon , zested and cut into thick strips
• 100g caster sugar
• 2 tsp gelatine powder, or 4 leaves soaked in cold water

LEMON CARAMEL

• 100g caster sugar
• 1 tbsp lemons (from the zested lemon)

Per serving

506 kcalories, protein 4,5g, carbohydrate 38,9g, fat 38 g, saturated fat 20,6g, fibre 0g, salt 0,12 g

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