RESET360 with Camille McLaughlin
Desserts

Meyer Lemon Panna Cotta

A silky, barely set cream infused with Meyer lemon zest, lightly sweetened with allulose and topped with fresh berries.

Why you'll love Meyer Lemon Panna Cotta

Panna cotta means cooked cream, and it is one of the simplest and most elegant desserts in Italian cooking: warm cream and milk set with a little gelatin into a soft, trembling custard. Meyer lemons, sweeter and more floral than regular lemons, give it a bright, fragrant flavor, and a small amount of allulose sweetens it just enough.

The secret to the texture is using just enough gelatin. Too much and panna cotta turns rubbery; the right amount leaves it barely set, so it wobbles on the spoon and melts on your tongue. Blooming the gelatin in cold milk first, then whisking it into the warm cream off the heat, keeps it smooth. Steeping the zest in the warm cream draws out the lemon's fragrant oils.

Make it the night before; it needs a few hours in the refrigerator and asks nothing of you after that.

Quick overview: This Meyer Lemon Panna Cotta takes 15 min of hands-on time and about 4 hr 20 min in all and makes 6 servings, each 1 small cup. You'll need a saucepan and a fine sieve.

Jump to recipe

Meyer lemon panna cotta in a glass topped with fresh berries
Prep 15 minCook 5 minChill 4 hrTotal 4 hr 20 minServes 6Serving 1 small cupYou'll need Saucepan, Fine sieve

Ingredients

  • 1/2 cup whole milk
  • 2 1/4 tsp (1 envelope) unflavored gelatin Label: gelatin, and nothing else
  • 2 cups heavy cream Label: cream, with no gums or carrageenan
  • 1/4 cup allulose Label: allulose, and nothing else
  • zest of 2 Meyer lemons
  • 2 tbsp fresh Meyer lemon juice
  • 1/4 vanilla bean, split and scraped, optional
  • a pinch of fine sea salt
  • 1 cup raspberries, to serve
  • 1/2 cup blueberries, to serve

Instructions

  1. Bloom the gelatin: Pour the milk into a small bowl, sprinkle the gelatin evenly over the top, and let it sit for 5 minutes, until it swells and looks wrinkled.
  2. Warm the cream: Warm the cream, allulose, lemon zest, vanilla seeds if using, and salt in a saucepan over medium heat, stirring, until the allulose dissolves and small bubbles appear at the edges. Do not let it boil.
  3. Steep: Take the pan off the heat and let the zest steep for 10 minutes.
  4. Dissolve the gelatin: Whisk the bloomed gelatin into the warm cream until completely dissolved. Strain through a fine sieve into a pitcher to remove the zest, then stir in the lemon juice.
  5. Chill: Pour into six small glasses or ramekins and refrigerate for at least 4 hours, until set but still trembling.
  6. Serve: Top with the berries just before serving.

Storage and leftovers

Cover and refrigerate for up to 4 days.

Add the berries just before serving so they stay fresh.

Variations

  • Regular lemon: Use regular lemons and add 1 extra tablespoon of allulose, since they are sharper.
  • Orange: Use orange zest in place of the lemon.
  • Coconut: Use full-fat coconut milk in place of half the cream for a dairy-light version.
  • Berry sauce: Top with berries warmed with lemon until juicy.

Notes and tips

  • Do not boil: Boiling can weaken gelatin and scald the cream.
  • Measure the gelatin: Just enough gelatin keeps it silky rather than rubbery.
  • Strain it: Straining catches the zest and any undissolved gelatin.
  • Check the gelatin label: It should list gelatin and nothing else.

Nutrition and mindful eating

  • Heavy cream is the real fat here, and fat is what makes a small cup of dessert feel satisfying.
  • Gelatin is a protein made from collagen, and it sets the cream without eggs or starch.
  • Allulose sweetens lightly with very little effect on blood sugar, and it is used sparingly, the RESET360 way.
  • Berries add fiber and their own gentle sweetness.
  • As you eat, notice how little sweetness it takes to feel finished, and pay attention to how your palate changes as you eat less sugar over time.

Frequently asked questions

Have a question about this Meyer Lemon Panna Cotta? Start here, with the questions people ask most.

What is a Meyer lemon?

A cross between a lemon and a mandarin, sweeter and more floral than a regular lemon.

Why is my panna cotta rubbery?

Too much gelatin. Use exactly one envelope for this amount of liquid.

Can I unmold it?

Yes. Lightly oil the ramekins before filling, then dip them briefly in hot water and turn them out.

How far ahead can I make it?

Up to 4 days.

You might also like

Tags: Desserts, Italian