Name: Panna Cotta with Lemon Curd
Cook time: 16200 s
Total time: 16200 s
Yield: 4
Ingredients: For the panna cotta; 480 gr heavy cream; 240 gr milk; 100 gr sugar; 2 1/2 tsp gelatin powder; 5 gr vanilla; pinch of salt; For the lemon curd; 200 gr sugar; 180 gr butter; 120 gr lemon, juice; 6 egg yolks; 2 1/2 lemons, zest; pinch of salt; For serving; 1 1/2 handfuls of blackberries; 3 1/2 tbsp sugar; 1 handful mint leaves, thinly cut

BenGingi

If sunshine had a flavor, it would be this panna cotta. Silky, light, and just the right amount of indulgent—like a cloud turned into dessert. It’s layered with zesty lemon curd that hits you with brightness in the best way, topped with juicy blackberries tossed in sugar until they turn syrupy and lush, and finished with a sprinkle of fresh mint for that extra pop. It feels elegant, looks impressive, but let’s be honest… we ate it straight from the fridge at midnight, standing in pajamas. Zero regrets, full joy.

Panna Cotta with Lemon Curd 

To make the panna cotta, start by blooming the gelatin. Pour the milk into a small pot, then sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for 7 minutes to bloom.

Place the pot over low heat and cook the milk and gelatin mixture, whisking constantly for about 2 minutes, until the gelatin has fully dissolved. Add the sugar and whisk until it melts completely. Remove from the heat, then stir in the vanilla and a pinch of salt.

Whisk in the heavy cream until fully combined. Then, pour the mixture through a fine mesh sieve to remove any lumps and ensure a silky-smooth texture.

Divide the mixture between serving cups or ramekins, cover each one with plastic wrap, and refrigerate for at least 4 hours or up to 2 days, until set.

To make the lemon curd, combine the lemon juice, lemon zest, egg yolks, sugar, and a pinch of salt in a heatproof bowl or saucepan.

Bring a small pot of water to a simmer. Place the bowl with the lemon mixture on top, making sure it doesn’t touch the water—this is called a bain-marie. Cook while whisking constantly until the curd starts to thicken.

Remove the curd from the heat and whisk in the butter until fully combined and silky. Transfer to a container and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours, or up to 5 days.

About 30 minutes before serving, slice a handful of berries in half, add 1 tablespoon of sugar, and toss gently. Let them sit to release their juices and create a quick syrup—perfect for spooning over the panna cotta.

Take the panna cotta out of the fridge. Spoon a layer of lemon curd on top, followed by the berries and their syrup. Finish with a sprinkle of freshly sliced mint, and serve!

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