Lemon Panna Cotta – Base Recipe
Ingredients (4–6 servings)
500 ml heavy cream
75 ml granulated sugar
Finely grated zest of 1 organic lemon
2 gelatin leaves
1 tsp vanilla powder or 1 vanilla pod
Method
Soak the gelatin leaves in cold water for about 5 minutes.
Combine the cream, sugar, vanilla and lemon zest in a saucepan. Heat gently while stirring until the sugar has dissolved. Do not let the mixture boil.
Remove from the heat. Squeeze excess water from the gelatin and stir it into the warm cream until completely dissolved.
Strain the mixture if you prefer an extra smooth texture.
Pour into coupe cocktail glasses and refrigerate for at least 4 hours, preferably overnight, until fully set.
Sparkling Wine Jelly
Ingredients
250 ml dry sparkling wine
2 tbsp granulated sugar or honey
1 gelatin leaf
Method
Soak the gelatin leaf in cold water for about 5 minutes.
Heat half of the sparkling wine together with the sugar until the sugar has dissolved. The liquid should be warm, not boiling.
Remove from the heat, squeeze the gelatin and stir it in until fully dissolved.
Add the remaining sparkling wine and stir gently to preserve freshness.
Allow the mixture to cool slightly. Carefully pour a thin layer over the set panna cotta.
Return to the refrigerator and let the jelly set for at least 2 hours.
Serving Suggestions
Serve well chilled directly in the cocktail glasses. Garnish with fine lemon zest curls, fresh raspberries or a small mint leaf for a fresh and festive finish.
This dessert can be prepared entirely the day before, making it an excellent choice for New Year’s Eve or elegant dinners where presentation and ease matter just as much as flavour.
