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Lemon Panna Cotta from Nonnie's Italian Kitchen

Lemon Panna Cotta

This recipe came from a class I taught at Marcel’s with my mom. Lunch in Nonnie’s Italian Kitchen ended with this delicious dessert. The great thing about this dessert is how easy it is to make. Your family or dinner guests will never know!

Light Lemon Panna Cotta with Blueberry Sauce (serves 8)


Panna Cotta:

1-1/2 tablespoons unflavored gelatin

1 cup 2% milk

1/2 cup plus 2 tablespoons sugar

3 cups low-fat buttermilk

1 teaspoon lemon zest

Prepare 8 ramekins or custard cups with cooking spray. In a small saucepan, sprinkle gelatin over 2% milk, let stand 10 minutes. Cook milk and gelatin over medium-low heat until gelatin dissolves (3-5 minutes). Increase heat to medium and add sugar, stirring with a whisk until it dissolves (about 2 minutes). Remove from heat. Add buttermilk and zest, stirring well. Divide mixture evenly among prepared custard cups. Cover and chill 5 hours or overnight. When ready to serve, place dessert plate on top of each ramekin. Invert panna cotta onto plates. Serve with sauce. Enjoy!


1/2 cup apple juice

1/4 cup sugar

1 tablespoon fresh lemon juice (1/2 lemon)

2 cups blueberries

2 teaspoons cornstarch mixed with 1 tablespoon water

In a small saucepan, combine apple juice, sugar, and lemon juice. Bring to a boil and stir until sugar dissolves. Add the blueberries and reduce heat to simmer. Cook about 5 minutes until blueberries soften and begin to open. Add cornstarch mixture if thicker consistency is desired. Cool sauce to room temperature. Enjoy!

This recipe was adapted from one in Italian Cooking Light 2006

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