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Creamy Lemon Basil Panna Cotta

lemon basil panna cotta - featured image
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A silky, creamy dessert infused with fresh lemon zest and basil, topped with fresh berries for a bright, refreshing finish. Perfect for summer gatherings or a simple, elegant treat.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 2 teaspoons (about 7 g) gelatin powder
  • 10 large fresh basil leaves, washed and gently bruised
  • Zest of 2 medium lemons
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 1 to 1 1/2 cups (150–225 g) fresh berries (strawberries, blueberries, raspberries)
  • A few mint leaves for garnish (optional)

Instructions

  1. Bloom the gelatin: Sprinkle 2 teaspoons (7 g) of gelatin over 1/4 cup (60 ml) cold whole milk in a small bowl. Let it sit for 5-10 minutes until it swells and becomes spongy.
  2. Infuse the cream: In a medium saucepan, combine 2 cups (480 ml) heavy cream, 1/2 cup (100 g) sugar, bruised basil leaves, and vanilla bean paste. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (about 5 minutes).
  3. Remove basil leaves: Take the pan off heat and strain the mixture through a fine mesh sieve into a clean bowl to remove basil bits for a smooth panna cotta.
  4. Add gelatin: Stir the bloomed gelatin into the warm cream mixture until fully dissolved.
  5. Add lemon: Stir in 1/4 cup (60 ml) fresh lemon juice and lemon zest.
  6. Chill the mixture: Pour panna cotta into 4-6 ramekins or jars (about 4-6 oz / 120-180 ml each). Let cool slightly on the counter for 10 minutes, then cover with plastic wrap and transfer to the fridge.
  7. Set time: Refrigerate for at least 4 hours, ideally overnight, until firm but still jiggly.
  8. Serve: Right before serving, top each panna cotta with fresh berries and a few mint leaves. Optionally drizzle with honey or lemon syrup.

Notes

Do not boil the cream mixture after adding gelatin to avoid ruining the set. Gently bruise basil leaves to release flavor without bitterness. Bloom gelatin in cold milk before adding to warm mixture. Strain mixture for smooth texture. Adjust gelatin amount for desired firmness.

Nutrition

Keywords: panna cotta, lemon basil dessert, creamy dessert, fresh berries, easy panna cotta, summer dessert, homemade dessert

Find it online: https://lumalunch.com/creamy-lemon-basil-panna-cotta-recipe-easy-homemade-dessert-with-fresh-berries/