Healthy and Delicious Honey Lemon Panna Cotta

Honey Lemon Panna Cotta is a delightful and refreshing dessert that combines the creamy richness of panna cotta with the zesty sweetness of honey lemon jelly. Perfect for a summer day or any special occasion, this dessert is sure to impress your guests. Let’s dive into the step-by-step process to create this delicious treat.


For the Panna Cotta:

- Maruha Nichiro Gelatin Leaf: 6g

- Milk: 300ml

- 42% fresh cream: 150ml

- Fresh mascarpone cheese: 45g

- Fine granulated sugar: 60g

For the Honey Lemon Jelly:

- Water: 160ml

- Honey: 50g

- Fine granulated sugar: 45g

- Lemon juice: 80ml

- Maruha Nichiro Gelatin Leaf: 4.5g

- Limoncello (32% alcohol): 5ml


Making the Panna Cotta:

First, prepare the gelatin. Soak the Maruha Nichiro gelatin leaf in ice water. It’s important to use ice water to prevent the gelatin from dissolving prematurely. 

In a saucepan, add the mascarpone cheese and fine granulated sugar. Mix these together until well combined. Once mixed, pour in the milk and fresh cream. Heat the mixture gently until it reaches around 60°C, stirring occasionally to ensure even heating.

Remove the gelatin leaf from the ice water and drain well. Add the gelatin to the warm milk mixture and stir until completely dissolved. This step is crucial for the panna cotta to set properly. Once the gelatin is dissolved, place the bottom of the saucepan in ice water to cool the mixture quickly to about 20°C. This helps to ensure a smooth texture. Pour the mixture evenly into serving containers and place them in the refrigerator to chill and set.

Making the Honey Lemon Jelly:

Again, start by soaking the Maruha Nichiro gelatin leaves in ice water. In a separate saucepan, combine the water, fine-granulated sugar, and honey. Heat this mixture gently until it reaches 50-60°C, stirring to dissolve the sugar and honey completely. 

Drain the soaked gelatin leaves and add them to the warm honey mixture, stirring until the gelatin is fully dissolved. Add the lemon juice and limoncello, mixing thoroughly. This combination of flavors creates a refreshing and slightly tangy jelly that pairs perfectly with the creamy panna cotta. Place the bottom of the saucepan in ice water and cool the mixture to about 20°C. Pour the jelly mixture into a tray and refrigerate until set.

Finishing Touches:

Once both the panna cotta and the honey lemon jelly are set, it’s time to assemble the dessert. Carefully crumble the honey lemon jelly with a spoon and place it on top of the panna cotta. The contrasting textures and flavors will create a delightful experience for your taste buds.

And there you have it! Your Honey Lemon Panna Cotta is ready to be served. This dessert is not only delicious but also visually stunning, making it a perfect end to any meal. Enjoy!