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
Hi again, what do you mean by heavy cream? Thanks!
Hello – where are you based? Here in the U.S. heavy cream is also sometimes called whipping cream. I think I’ve heard it called double cream in the UK.
Hi! If I wanted to double this recipe would I need to alter anything with the method? Or would it be better to make it in two separate batches do you think? Thank you 🙂
I haven’t tried it, but it should be fine!
what a lovely, silky version of panna cotta. the berries make the composition beautiful – and delicious too, I’m sure. Last time I made panna cotta, it didn’t gel very well. I’ll try this recipe next time for sure.
I had no idea it was that easy to make pan a cotta. Can’t wait to whip up a batch!
I know, right?! It was pretty much life changing for me the first time I made some 🙂
Ohhhh… love this! Would have totally never thought of adding the rosemary in there but I bet it gives it a slight “what is that” flavor, which I love! Can’t wait to stir for 15 minutes to have this deliciousness on the other end. YUM!
Thanks, Krista! The rosemary really does give it that little something extra!