Lemon panna cotta pots

  • 15 mins cooking
  • Serves 8
  • Print


Lemon panna cotta pots
  • 4 cup (1l) thickened cream
  • 3/4 cup (165g) caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 teaspoon powdered gelatine
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice


Lemon panna cotta pots
  • 1
    Pour cream into a medium saucepan; add the sugar and vanilla extract. Turn the stove on to low heat and stir the cream mixture with a wooden spoon until it is warm. Sprinkle the gelatine over the cream mixture; stir until the gelatine has dissolved. Don't let the mixture boil.
  • 2
    Pour the cream mixture through a fine sieve into a large heatproof jug. Stir in the lemon rind and juice. Leave the mixture to cool.
  • 3
    Pour the mixture into eight (160ml) teacups or plastic dariole moulds. Place them on a tray and cover with plastic wrap. Put the tray in the fridge for 4 hours or overnight.
  • 4
    Serve the lemon panna cotta in the teacups.

More From Women's Weekly Food