Lemon panna cotta with blackberries & honey madeleines

Lemon panna cotta with blackberries & honey madeleines

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(18 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


    For the panna cotta

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



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

    • 600ml double cream
    • 150ml milk



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

    • 200g caster sugar
    • zest and juice 2 lemons



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

    • zest 1 lime



      The same shape, but smaller than…

    For the madeleines

    • 3 medium eggs



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

    • 80g caster sugar
    • 1 tbsp honey



      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


      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)



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

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


    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, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    27th Mar, 2019
    Gordon Ramsay never lets you down, this is a brilliant easy and tasty recipe - follow it to the letter and you cannot possible go wrong - delicious!!
    Paul Gregory's picture
    Paul Gregory
    7th Dec, 2018
    My "go-to" Pannacotta recipe. VERY easy to adapt, smooth and silky!!
    8th Sep, 2018
    Best Panna Cotta recipe I have ever done. Must admit I bought my madeleines, but otherwise followed exactly. Brilliant!!
    12th Sep, 2015
    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?
    4th Apr, 2015
    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.
    28th Feb, 2015
    Really good. The blackberries really compliment this dish. A little difficult to get out of the dish...but worth the effort
    23rd Apr, 2014
    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?
    6th Aug, 2013
    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!
    8th Apr, 2013
    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.
    6th Apr, 2013
    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.


    17th Apr, 2016
    Madeleines Whisk in flour and butter????
    20th Mar, 2015
    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
    23rd Mar, 2015
    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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