Lemon Panna Cotta with Red Wine Blackberry Sauce

  • Level: Easy
  • Total: 4 hr 45 min (includes chilling time)
  • Active: 40 min
  • Yield: 6 servings
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Lemon Panna Cotta:

Vegetable oil, for the ramekins

1 cup whole milk 

1 cup heavy cream

1 vanilla bean, seeded 

Zest of 1 lemon peeled with a vegetable peeler into strips 

One .25-ounce package unflavored powdered gelatin 

1/4 cup sugar 

Red Wine Blackberry Sauce:

12 ounces blackberries

2 tablespoons sugar 

2 tablespoons young red Italian wine or water


Special equipment:
six 4-ounce ramekins
  1. For the lemon panna cotta: Lightly oil six 4-ounce ramekins with vegetable oil (you want to use a neutral tasting oil so it doesn't affect the flavor of the panna cotta).
  2. Add the milk, 3/4 cup cream, vanilla seeds and pod and lemon zest to a saucepan and whisk together. Bring to a simmer.
  3. Meanwhile, in a small bowl or cup, whisk together the remaining 1/4 cup heavy cream with the gelatin and allow it to bloom. The texture will be similar to a firm gel.
  4. When the cream mixture comes to a simmer, remove from the heat and add the bloomed gelatin and sugar. Whisk until the gelatin is completely melted and all the ingredients are fully combined.
  5. Strain the cream mixture through a fine-mesh strainer into a large measuring cup. Discard the lemon zest, reserve the pod for another use and pour the mixture into six 4-ounce ramekins. Let rest on the counter for about 30 minutes to cool down, then refrigerate for 4 to 6 hours.
  6. For the red wine blackberry sauce: Puree the blackberries, sugar and wine together in a food processor until smooth. Strain the pureed berries through a fine-mesh strainer into a bowl using a rubber spatula to help it along.
  7. Serve the lemon panna cotta with the red wine berry sauce.