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Lemon panna cotta with blackberries & honey madeleines

Lemon panna cotta with blackberries & honey madeleines

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(13 ratings)

Prep: 45 mins Cook: 25 mins Plus chilling for 5hrs or overnight

More effort

Serves 6
Creamy panna cotta, plump British blackberries and warm honey madeleines make a special dessert with very little effort

Nutrition and extra info

Nutrition: per serving

  • kcal948
  • fat71g
  • saturates38g
  • carbs70g
  • sugars58g
  • fibre3g
  • protein12g
  • salt0.21g
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Ingredients

For the panna cotta

  • 3 leaves of gelatine (see tip at bottom of page)

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 600ml double cream
  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g caster sugar
  • zest and juice 2 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • zest 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

For the madeleines

  • 3 medium eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 80g caster sugar
  • 1 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 80g plain flour for dusting
  • 40g ground almonds

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 75g unsalted butter, melted, plus extra for the tin

For the blackberries

  • 200g blackberries (about 40 in total)

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 3 tbsp crème de mûre liqueur or cassis (optional)

Method

  1. For the panna cotta, put 6 small pudding moulds (about 120ml each) on a baking tray. Soak the gelatine leaves in a bowl of very cold water (see tip, below) and set aside.

  2. Put the cream, milk and sugar into a large pan and bring slowly to the boil. When the cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few mins until reduced slightly, then turn off the heat.

  3. Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot cream, leave until just warm, then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set – overnight is ideal.

  4. To make the madeleines, beat the eggs with the sugar and honey until light and airy. Whisk in the flour and ground almonds until completely incorporated, then gradually whisk in the cooled, melted butter. The batter can be made several hrs in advance.

  5. To bake the madeleines, heat oven to 190C/170C fan/gas 5. Generously butter, then flour, the madeleine or bun tins. Spoon the batter into the tins and bake for 10-12 mins, depending on the size of the tins.

  6. When the madeleines are golden and baked all the way through, remove from the oven and leave to cool for 2 mins. Tip out of the tin and bake another batch, if you need to. Drizzle the blackberries with liqueur, if using.

  7. To unmould the panna cottas, run the tip of a knife around the edge of the mould. Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould. When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.

  8. To plate up, unmould a panna cotta in the middle of each plate, pouring over any melted mix from the mould. Arrange blackberries around half of the panna cotta. Place a few madeleines on the opposite side of the plate. Spoon over a little of the blackberry juices from the bowl and serve straight away.

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Comments (22)

fatface's picture

You are assuming that every reader, world wide, has access to the sort of supermarket you shop in. I certainly don't. Why not remember those of us who can get ONLY powdered gelatine and give an alternative?

lindajs1's picture

I agree with annethorne1 - this recipe makes a fantastic vanilla version if you cut down the sugar. Never fails and is a real crowd pleaser served with just a rich raspberry coulis.

Ballynure's picture
5

Really good. The blackberries really compliment this dish. A little difficult to get out of the dish...but worth the effort

cocoonbarbie's picture

Just served this after lunch with friends. Totally yummy. Really refreshing after a rather rich lasagne. Had it with raspberries, raspberry coulis and lemon shortbread. Love the citrus flavour but it did take me a while to get them to come out of the ceramic dishes. Next time I might try lining the dishes with clingfilm although I suppose you'd lose out on the smooth appearance of the panna cotta. Does anyone recommend a particular type of mould?

klari.kov's picture

Easy light incredibly delicious dessert, thanks Gordon! I made this without madeleines, just panna cotta with fruit and was always delicious, tried to use strawberries and next time peaches. Worth trying!

janeholley's picture

i was rather worried when i added the lemon juice as the panna cotta thickened immediately and i thought it had curdled. i was not sure what size the gelatine leaves should be, soooooo heres hoping. tastes amazing already still a bity sweet for my palate.

aepaul18's picture

Beautifully zingy and easy to make. I have had problems with panna cotta setting like concrete in the past and i was nervous as I also halved the recipe. However, a bit of trial and error has lead me to discover that for a half quantity, one and a quarter gelatin leaves is enough. I also took care not to reduce the liquid too far as I ave found this a contributory factor to it setting like concrete! Hope this helps.

ncrossby's picture
5

Absolutely delicious and far easier to make than I thought. Just the right amount of lemon and lime, tasted much more subtle cold than when I kept tasting when in the pan. I had with raspberries in some elderflower cordial. Lovely.

nkkingston's picture
4

I halved this and made it in a loaf tin for Valentine's dessert. It's lovely and smooth and tastes great, but came out a bit solid. I might reduce the gelatine by more than half next time.

smag33's picture
5

Made this for Christmas lunch. Much easier than I thought it was going to be and added real wow factor to the pudding course. Made it in a loaf tin with a paper insert so turning out was really easy and added a coulis of plums and blueberries. Delicious and spectacular.

g_vt77's picture
5

I made this for the first time on Saturday. The recipe is easy to follow and the result tasted lovely. Just the right balance of lemon and lime flavouring. Instead of blackberries, I served with macerated strawberries, with freeze dried strawberries on top and a mini cinnamon shortbread biscuit on the side. Will definitely make again. Great dinner party dessert.

supaluc's picture

Very tasty dessert....i did find my Panna Cotta set a bit too firmly but i think a bit of playing around with brands/quantities of gelatine and we should be okay for future attempts..the citrus lime flavour is beautiful :)

paulb19's picture

For Sophie. Yes veggie gelatine substitute is what I use as my wife is vegetarian. 1 sachet sets up to 1 pint. Use a little more to be sure.

sophiebrown's picture

Can this be made with a vegetarian alternative to gelatine? If yes what? And what would be the quantities?

sabholland's picture

@blueskydreamer Just wondering, did you mean centimetres instead of inches?

frenchtracks's picture
5

Excellent dessert ! Works every time. I sometimes change the flavour of the madelines with ground almonds or hazelnuts and of course the fruit but I love lemon desserts so I keep the pannacotta the same.

frenchtracks's picture
5

Excellent dessert ! Works every time. I sometimes change the flavour of the madelines with ground almonds or hazelnuts and of course the fruit but I love lemon desserts so I keep the pannacotta the same.

annethorne1's picture
5

Hopefully my findings about gelatine sheets will help someone else. Not knowing what type, weight, or size of sheets he used I had to figure it out. Finally I found some - Gelita Gold. They weighed 2g each and were approx 30" x 10". No instructions on how many to use for how much liquid on the box. After much deliberating, just went for it and used 4. They turned out fine, but a bit too firm. Next time I would use 3 Gelita sheets.

I converted this into a vanilla flavour and left the lemon out. The amount of sugar is (obviously) WAY too much if you don't have the lemon in it. Start with 50g and add more until you get it right.

Served with home made melting moments and it was a great combination.

nikkidowns's picture
5

Lovely dessert, used rasberries instead of blackberries and worked really well

ianinfrance's picture

Replying to Shahida,
No, this wasn't a mistake, classic madeleines are made exactly as described, though more often than not the flour and butter get carefully folded in rather than beaten. Just as for a sponge cake, the rising and lightness come from the beaten egg.

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Questions (3)

moss568's picture
0

Madeleines
Whisk in flour and butter????

Bettercook15's picture

This is a wonderful dessert. The flavours are superb. My problem arose when I tried to turn them out of the tin mold. I used a knife around the edge and dipped the base briefly in hot water. They eventually came out but not as smooth as illustrated. Any hints please?

goodfoodteam's picture

Hi Bettercook15, thanks for getting in touch, so glad you like the recipe but sorry to hear your madeleines got stuck. You need to grease the tin really, really well with butter or a flavourless oil and leave them in the tin for a moment or so to cool slightly before trying to take them out after baking. Hope this helps.

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