Strawberry-Lemon Panna Cottas

These creamy, delicate custards are super easy to make and great for a dinner party - you can chill and unmold them ahead of time, then[ top with fruit and drizzle with honey before serving. They're also tasty with juicy stone fruits like sliced peaches and nectarines.]

Total Time:
4 hr 30 min
20 min
4 hr 5 min
5 min

6 servings

  • One 1/4-ounce packet unflavored powdered gelatin
  • 2 cups half-and-half
  • 1/4 cup sugar
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon pure vanilla extract
  • Kosher salt
  • 4 large strawberries, diced into small pieces
  • Honey, for drizzling
  • Special equipment: six 4-ounce glass bowls or ramekins

  • Put 1/4 cup cold water in a small bowl. Sprinkle the gelatin over the water, stir and let sit until the gelatin has softened, about 5 minutes.

  • Stir the half-and-half and sugar in a small saucepan over medium heat until the sugar melts and the half-and-half is hot and begins to steam. Stir in the softened gelatin, lemon zest, vanilla and a large pinch of salt. Make sure all the gelatin dissolves.

  • Divide the mixture evenly into 6 small glass bowls, and let cool for a few minutes. Wrap and refrigerate until chilled and set (the panna cottas will be jiggly), about 4 hours. (They can be made a day ahead and refrigerated.)

  • Fill a medium bowl with very hot water. Working with one panna cotta at a time, dip a bowl almost completely in the water, and hold it there for about 1 minute. Dry off the bowl, then invert it onto a small serving plate. Repeat with the remaining panna cottas. (They can be unmolded and inverted onto the serving plates up to 3 hours before serving.) Top each with a mound of strawberries, and drizzle with honey.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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