I love panna cotta. It always makes for a fresh, light dessert. This one marries together raspberries with my beloved little meyer lemons. The panna cotta itself is as delicate as can possibly be. There is just enough gelatin to set it, which is just how it should be. And it couldn’t be much healthier, seeing as it’s made with coconut milk and sweetened with honey.
Contrasting that creamy, light layer of lemon panna cotta is a layer of raspberry gelee at the bottom of the glass. Simply a sweetened, thickened raspberry puree, it adds a bright, colorful element to this classic Italian dessert. Meyer lemons are perfect for a panna cotta as they are sweeter then regular lemons, and a bit more mellow.
Use fresh raspberries for this dish, as frozen may impart too much liquid. If you do use frozen raspberries to make the gelee layer, you may need to use more cornstarch to thicken it enough.
Topped with fresh raspberries and a little pinch of chopped pistachios, these panna cottas are cheerful, bright, and would make the perfect Valentines Day dessert, no?
Just make them the day before to make sure they are perfectly set. If you make them the day of, start at least 5 hours before you would need to serve them.
This recipe makes 4 smaller sized desserts, so you may want to double it if you’d like to use larger glasses or are cooking for more than a few people. Any dish can be used for the panna cottas, but do try to find something clear as that layer of raspberry gelee is so pretty to look at in the bottom of the glass.
Chocolate Raspberry Cakes(flourless)
More Panna Cotta:
- 1 C. Rapsberries(fresh)
- 2 t. Sugar
- 1½ t. Cornstarch
- 2 T. Water
- 1 Can(14-15 oz) Coconut Milk
- 2½ T. Honey
- ½ t. Vanilla
- Juice of 1 Meyer Lemon
- 1 t. Powdered Gelatin
- Raspberries, to garnish
- 1 T. Pistachios, chopped, to garnish
- Place the raspberries and sugar in a food processor and puree. Run the mixture through a fine mesh sieve and discard seeds.
- In a small saucepan, combine the water and cornstarch, whisking until smooth. Add the raspberry puree to the pan and mix well with cornstarch water. Bring to a boil over medium/high heat, whisking constantly as it starts to bubble. As soon as the mixture thickens and becomes glossy, remove from heat.
- Divide between 4 smaller glass cups or ramekins, tapping each down to level the sauce. Refrigerate until cool.
- Place the meyer lemon juice in a small bowl and sprinkle the powdered gelatin over the top. Let sit for 5 minutes.
- Place the coconut milk and honey in a saucepan and whisk together. Bring just to a boil over medium/high heat. Remove from heat and whisk in the lemon/gelatin mixture and the vanilla until the gelatin has completely dissolved.
- Carefully divide the mixture between the chilled glasses of raspberry puree.
- Let chill in the refrigerator for 3-4 hours or overnight.
- Top each glass with raspberries and chopped pistachios.