The Ultimate Lemon Panna Cotta (with Grapes Two Ways!)
Imagine the most elegant dessert imaginable: a wobbly, silky-smooth cream, infused with the bright, zesty perfume of fresh lemon, that simply melts on your tongue. Now, picture it adorned with a sweet, jewel-toned grape coulis and intensely flavorful roasted grapes. That, my friends, is the sophisticated magic of this Lemon Panna Cotta. It is, without…
Imagine the most elegant dessert imaginable: a wobbly, silky-smooth cream, infused with the bright, zesty perfume of fresh lemon, that simply melts on your tongue. Now, picture it adorned with a sweet, jewel-toned grape coulis and intensely flavorful roasted grapes. That, my friends, is the sophisticated magic of this Lemon Panna Cotta. It is, without a doubt, a restaurant-quality dessert that you can master in your own kitchen.
Here’s the thing about panna cotta: its fancy Italian name and flawless appearance make it seem incredibly difficult. I used to be so intimidated by it! But the beautiful secret is that it’s one of the simplest desserts you can make. It’s all about gently heating cream and letting gelatin work its quiet magic. This recipe elevates that simplicity by pairing the bright lemon cream with grapes, prepared two ways, for a truly stunning finish.
I promise you, there is no greater feeling than unmolding a perfect panna cotta and watching it jiggle. The bright acidity of the lemon cuts through the richness of the cream, while the grape coulis and sweet roasted grapes add layers of complex fruit flavor. It’s a make-ahead dream that will leave your guests in absolute awe.
Get ready to create a truly elegant, impressive, and unbelievably delicious dessert that will become your new go-to for special occasions.
Why This Lemon Panna Cotta is Pure Elegance!
You are going to be so proud of this stunning creation. It’s a dessert that looks and tastes incredibly sophisticated, yet is surprisingly straightforward. Here’s why you’ll love it:
- Silky, Melt-in-Your-Mouth Texture: This recipe delivers a perfectly set panna cotta that is luxuriously smooth and creamy, never rubbery.
- Bright and Refreshing Flavor: The fresh lemon zest and juice cut through the richness of the heavy cream, creating a beautifully balanced and elegant dessert.
- Grapes Two Ways: The combination of a sweet, smooth grape coulis and intensely flavored, jammy roasted grapes adds a wonderful depth and textural contrast.
- The Ultimate Make-Ahead Dessert: Panna cotta needs to chill for several hours, making it the perfect stress-free dessert to prepare a day or two before your dinner party.
- Looks Incredibly Impressive: Despite its simple preparation, an unmolded panna cotta with a beautiful sauce looks like it came straight from a high-end restaurant.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 1 hour 25 minutes |
| Chill Time | 4 hours |
| Total Time | 5 hours 40 minutes |
| Servings | 8 servings |
| Calories | ~430 kcal per serving |
| Course | Dessert |
| Cuisine | Italian |
| Difficulty/Method | Intermediate / Chilled |
Your Shopping List for This Elegant Dessert
This recipe uses a handful of high-quality ingredients to create its three distinct, delicious components. Here’s what you’ll need:
→ For the Lemon Panna Cotta
- 3 cups heavy cream → The rich, creamy heart of our panna cotta.
- ½ cup sugar → For the perfect amount of sweetness.
- 1 package (0.25-oz) unflavored gelatin → The magic ingredient that gives our cream its signature wobble.
- 1 ½ tsp finely grated lemon zest & 2 tbsp lemon juice → For that bright, zesty, unmistakable lemon flavor.
→ For the Grape Coulis
- 1 ½ pounds Red Muscato grapes → Or other sweet, red grapes.
- ½ tsp lemon zest & 2 ½ tbsp lemon juice → To brighten the coulis and balance the sweetness.
- Pinch of salt
- ½ tsp honey → Or more, to taste.
→ For the Roasted Grapes
- ½ pound Red Muscato grapes → Or other sweet, red grapes.
Let’s Make Magic! Your Step-by-Step Guide
This dessert is all about process and patience. Prepare your components, let them chill, and get ready for a spectacular result.
Part 1: The Silky Lemon Panna Cotta
- Prep Your Molds: Choose eight 1/3-cup glass cups, ramekins, or silicone molds. If you plan to unmold them, you can lightly grease them. Set aside.
- Bloom the Gelatin: In a small bowl, pour the 2 tablespoons of lemon juice and sprinkle the gelatin powder evenly over the top. Let it stand for 15 minutes to soften and “bloom.”
- Heat the Cream: In a medium saucepan, gently heat the heavy cream, sugar, and lemon zest over medium-low heat. Bring it to a simmer, stirring to dissolve the sugar, but do not let it come to a rolling boil.
- Dissolve Gelatin and Strain: Remove the cream from the heat. Whisk in the softened gelatin mixture until it has completely dissolved. For a perfectly silky texture, strain the entire mixture through a fine-mesh sieve into a large measuring cup or bowl.
- Pour and Chill: Carefully divide the mixture among your prepared containers. Place them in the refrigerator, uncovered, until they are set—at least 4 hours, but overnight is even better. Once cooled, you can cover them with plastic wrap.
Part 2: The Rich Grape Coulis & Roasted Grapes
- Cook the Grapes for Coulis: While the panna cotta chills, make the coulis. In a medium saucepan, combine the 1 ½ pounds of grapes, lemon zest, lemon juice, and salt. Cook over medium heat, stirring occasionally, for about 45 minutes, until the grapes are very soft and have broken down.
- Strain the Coulis: Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the skins and pulp.
- Reduce and Thicken: Return the juice to the saucepan. Cook over medium heat for another 5 minutes to reduce slightly. Stir in the honey and cook for about 3 more minutes, until the coulis has thickened just enough to coat the back of a spoon. Let it cool completely.
- Roast the Grapes: Preheat your oven to 375°F (190°C). Spread the remaining ½ pound of grapes on a small baking pan and roast for 25-30 minutes, until they are slightly shriveled and bursting with concentrated flavor. Let them cool completely.
Part 3: Assemble and Serve
- Unmold (Optional): If you want to serve the panna cotta on a plate, dip the bottom of each mold into warm water for 5-10 seconds, then invert it onto a dessert plate. Otherwise, you can serve it directly in its glass or ramekin.
- Garnish and Serve: Spoon about 2 teaspoons of the chilled grape coulis over the top of each panna cotta. Garnish with a few of the cooled roasted grapes and a fresh mint leaf, if desired.
WiseRecipes’ Top Tips for Perfect Panna Cotta
Follow these simple secrets to ensure your panna cotta is flawless every single time.
- Don’t Boil the Cream. The key to a delicate panna cotta is to heat the cream gently. Bringing it to a rolling boil can cause it to have a slightly scalded taste and can affect the final texture. A gentle simmer is all you need.
- Properly Bloom Your Gelatin. Sprinkling the gelatin over the cold liquid and letting it sit undisturbed allows the granules to soften evenly. This is crucial for ensuring it dissolves completely without lumps.
- Always Strain the Mixture. Don’t skip this step! Straining the panna cotta mixture after dissolving the gelatin is the secret to a guaranteed, luxuriously smooth texture. It removes the lemon zest and any tiny bits of undissolved gelatin.
- Taste and Adjust Your Coulis. The sweetness of grapes can vary wildly. After you’ve strained your coulis, give it a taste. If it’s too tart, you can whisk in a little more honey or sugar while it’s still warm.
- Patience is a Virtue. Panna cotta cannot be rushed. It needs at least 4 hours in the refrigerator to set properly. Trying to serve it too early will result in a sad, creamy puddle. Overnight is even better!
Keep It Fresh! Storing Your Dessert
This is a perfect make-ahead dessert. Here’s how to store the components for the best results.
- Refrigerator: Store everything separately in airtight containers in the refrigerator. The panna cotta, grape coulis, and roasted grapes will all keep beautifully for up to 3 days. Assemble just before serving to keep everything looking pristine.
Lemon Panna Cotta with Grapes Two Ways
Ingredients
Equipment
Method
- In a small bowl, place lemon juice and sprinkle the gelatin powder over evenly. Let stand for 15 minutes to soften.
- In a medium saucepan over medium-low heat, bring the heavy cream, sugar, and lemon zest to a simmer (do not boil). Remove from heat.
- Whisk in the softened gelatin until fully dissolved. Strain the mixture through a fine-mesh sieve into a large measuring cup.
- Divide the mixture among 8 (1/3-cup) containers. Chill in the fridge until set, at least 4 hours or overnight.
- For the coulis, combine 1 1/2 lbs. grapes, lemon zest, lemon juice, and salt in a saucepan over medium heat. Cook for about 45 minutes until grapes are very soft.
- Strain the grape mixture through a fine-mesh sieve, discarding solids. Return the juice to the saucepan, cook for 5 minutes, add honey, and cook for 3 more minutes until slightly thickened. Cool completely.
- For the roasted grapes, preheat oven to 375°F (190°C). Place 1/2 lb. grapes on a baking pan and bake for 25-30 minutes. Cool completely.
- Unmold the panna cotta if desired. Top with about 2 teaspoons of grape coulis and a few roasted grapes. Serve immediately.
Notes
FAQs: Your Panna Cotta Questions, Answered!
What does “panna cotta” mean?
“Panna cotta” literally translates to “cooked cream” in Italian. It’s a classic Italian dessert made by simmering cream, sugar, and flavorings together and then setting the mixture with gelatin.
My panna cotta didn’t set! What happened?
This is usually due to one of two issues with the gelatin. Either the gelatin was old and lost its potency, or it wasn’t fully dissolved in the warm cream. It’s also important to make sure you use the correct ratio of gelatin to liquid. Be sure to let it bloom properly and whisk it into the warm (not boiling) cream until you can’t see any granules.
How do I get my panna cotta out of the mold cleanly?
The trick is to briefly dip the mold in a bowl of hot water for just 5-10 seconds. This will melt the very outer layer of the panna cotta. Then, place your serving plate on top of the mold and flip them over together. The panna cotta should slide right out.
Can I use a different fruit for the topping?
Absolutely! This lemon panna cotta is a wonderful base for many fruit toppings. A simple raspberry or strawberry coulis would be classic and delicious. A blueberry compote would also be fantastic.
Final Thoughts: A Taste of Simple Elegance
There is such profound satisfaction in creating a dessert that is both stunningly simple and deeply elegant. This Lemon Panna Cotta with Grapes Two Ways is a celebration of beautiful textures and bright, sophisticated flavors. I hope this recipe demystifies this classic Italian dessert for you and brings a touch of edible luxury to your table. Enjoy!
