Let each spoonful of our Rosemary Lemon Panna Cotta transport you to a world of lush flavors. It’s a dessert crafted with lemon and rosemary, promising to awaken your senses with its bold flavors.
I’ll never get over how easy it is to make Panna Cotta. This is an easy Panna Cotta recipe. I mean, really, it doesn’t get much easier than fifteen minutes of stirring and then four hours of chilling in the fridge. I made this for two of my girlfriends the same night I made the Baked Greek Chicken, but the three of us ate all six servings before I could even snap a picture.
While vanilla panna cotta is delicious as it is, this Rosemary and Lemon version really pushes it over the top. The fragrant rosemary gives a spa-like quality to the taste, while the lemon zest brightens it up and adds a bit of fresh acidity.
Did you know that panna cotta is Italian for “cooked cream”? Panna cotta is also the name of this Italian dessert of sweetened cream. It’s thickened with gelatin and flavored with various ingredients, then chilled. This Rosemary Lemon Panna Cotta recipe brings fragrant rosemary and vibrant lemon flavors together for an over-the-top taste!
Table of Contents
Reasons to Love These Panna Cottas
- Its delicate balance of tart lemon and aromatic rosemary offers a refreshing twist on traditional desserts.
- The creamy texture of Panna Cotta provides a luxurious mouthfeel that’s hard to resist.
Recipe Ingredients
- Heavy Cream: Adds a rich, creamy texture and luxurious mouthfeel.
- Rosemary: Fresh rosemary imparts a fragrant, herbal note.
- Lemon Zest: Brings a bright, citrusy zing that adds freshness and lightness to balance the dessert’s richness.
See the recipe card for full information on ingredients and quantities.
Variations
- Alternative Sweeteners: Consider using honey or maple syrup in equal amounts to sugar for their unique flavors. Agave syrup, being sweeter, should be used in a lesser quantity. Stevia is a low-calorie option but much sweeter, so use it sparingly.
- Tangy Lemon Panna Cotta: You can incorporate buttermilk or yogurt for a unique twist. Replace 2 cups of the heavy cream or half-and-half in the original recipe with an equal amount of buttermilk or yogurt. This substitution will give the dessert a slightly tangier flavor and a richer texture.
How to Make Lemon Panna Cotta
Step #1: In a small saucepan, sprinkle gelatin over water and let stand for 1 minute. Turn the heat to low and stir until the gelatin is dissolved. Remove from heat.
Step #2: Combine the heavy cream, rosemary sprigs, and lemon zest in a large saucepan. Set the heat to medium-low and let simmer for five minutes. Strain out the rosemary and lemon zest and discard. Stir in the sugar and half-and-half or whole milk. Turn the heat to medium-high and bring to a very low boil, stirring continuously.
Step #3: Remove the pan from heat and stir in the gelatin mixture and vanilla extract. Pour into 8 wine glasses or other decorative containers.
Step #4: Chill, covered, at least 4 hours or overnight. Garnish with a curl of lemon peel.
Expert Tip
Top your Rosemary Lemon Panna Cotta with a light, homemade whipped cream. To make a whipped cream mixture for your Rosemary Lemon Panna Cotta, whisk heavy whipping cream in a chilled bowl until it forms soft peaks. This process creates a light and creamy whipped cream, perfect for topping your dessert.
Frequently Asked Questions
Yes, adding fresh lemon juice to the recipe can enhance the dessert’s citrus flavor. Include it in moderation while heating the cream mixture.
Yes, you can make a dairy-free version of Rosemary Lemon Panna Cotta by substituting the heavy cream and half-and-half or whole milk with plant-based alternatives like coconut milk, almond milk, or oat milk.
Storage Info
Store your Rosemary Lemon Panna Cotta in the refrigerator, covered with plastic wrap, to maintain freshness. It will stay good for up to 5 days.
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Rosemary Lemon Panna Cotta Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 envelope unflavored gelatin - about 1 tablespoon
- 2 Tbsp. cold water
- 2 c. heavy cream
- 1 c. half-and-half or whole milk
- 1/3 cup sugar
- 2 tsp. vanilla
- 2 sprigs rosemary
- Zest of 1 large lemon
Instructions
- In a small saucepan, sprinkle gelatin over water and let stand for 1 minute. Turn the heat to low and stir until the gelatin is dissolved. Remove from heat.
- Combine the heavy cream, rosemary sprigs, and lemon zest in a large saucepan. Set the heat to medium-low and let simmer for five minutes. Strain out the rosemary and lemon zest and discard. Stir in the sugar and half-and-half or whole milk. Turn the heat to medium-high and bring to a very low boil, stirring continuously.
- Remove the pan from heat and stir in the gelatin mixture and vanilla extract. Pour into 8 wine glasses or other decorative containers.
- Chill, covered, at least 4 hours or overnight. Garnish with a curl of lemon peel.
NOTES
Nutrition
Light and silky with just the right bit of lemon. Would make again for sure!!
One tablespoon of gelatine is quite a lot. It completely clumped up for me. There was no dissolving. Is that measurement correct?
Hi QC,
Sorry that it clumped up for you. The one packet / one tablespoon of gelatin is correct.
This can happen if the gelatin is not completely dissolved, which is what happened to you here.
You have to heat it for a longer time to completely dissolve the gelatin and sometimes when you think it is done, it needs a little more time.
I hope you try it again sometime and get success with this delicious recipe.
You can find some other tips for working with gelatin here: https://www.knoxgelatine.com/basics.htm
– Linda
How many days in advance can I make this? I need to make several desserts for a baby shower and this seemed like it would sit well for a bit?
Hi Anthea,
I recommend making this no more than 2 days in advance. Keep it covered in plastic wrap and chilled in the refrigerator.
– Linda