This panna cotta with yogurt, lemon, and honey is a summer dessert that you can prepare well in advance. The lemon syrup gives the panna cotta a fresh, sunny flavor.

Ingredients
Lemon - always use fresh lemon juice when making recipes that include lemon. This is a lot tastier than lemon juice from a bottle.
Use an organic or unsprayed lemon whenever possible, especially if you use the zest. This way, you can be sure you are ingesting as few chemicals as possible.
Yogurt - yogurt makes the panna cotta slightly less fatty, which is nice in the summer!
Gelatin - the gelatin makes the panna cotta rise nicely. For the gelatin to work, the whipped cream mustn't be too hot before you stir it in.
Instructions
Put the heavy cream and sugar in a saucepan and let it warm while stirring. Meanwhile, soak the gelatin in some cold water. Once the heavy cream starts to boil, turn off the heat and let it cool for a few minutes. Stir in the gelatin until completely dissolved.
In a heatproof bowl, stir the Greek yogurt, lemon juice, and vanilla together. Add the warm cream and keep stirring until you have a smooth mixture.
Pour the heavy cream mixture into the glasses and place them in the refrigerator to set.
To make the lemon syrup, put the lemon juice together with the honey in a saucepan and simmer gently until all the honey has dissolved. Carefully pour it over the panna cotta and let it cool.
The lemon layer remains soft. If you prefer a firm layer, you can add a little gelatin while the syrup is still hot but not boiling. Check the package for instructions.
Equipment
- A saucepan with a wooden spoon.
- Nice glasses to serve the panna cotta in.
- A juicer to squeeze the lemon.
Storage
Lemon panna cotta stays good in the refrigerator for about three days. The honey syrup will keep for about a week in the fridge.
Unfortunately, lemon panna cotta is not suitable for freezing.
More easy lemon recipes

Lemon panna cotta
Lemon panna cotta with yogurt and delicious honey syrup is the ultimate summer dessert. You can make this recipe in less than 20 minutes!
Ingredients
For the panna cotta
- 300 g Greek yogurt
- 150 ml of whipped cream
- 125 gram sugar
- Juice and rind of 1 lemon
- 3 leaves of gelatin
For the honey lemon sauce
- 5 tablespoons of honey
- The juice of 1 lemon
Instructions
- Put the whipping cream and sugar in a saucepan and let it warm while stirring.
- Meanwhile, soak the gelatin in some cold water.
- Once the whipping cream reaches a boil, turn off the heat and let it cool for a few minutes. Stir in the gelatin until completely dissolved.
- In a heatproof bowl, stir together well the Greek yogurt, lemon juice and vanilla. Add the warm whipping cream and keep stirring until you have a smooth mixture.
- Pour the whipped cream mixture into the glasses and place in the refrigerator to stiffen.
- To make the lemon syrup, put the lemon juice together with the honey in a saucepan and simmer gently until all the honey has dissolved.
- Carefully pour it over the panna cotta and let it cool. The lemon layer remains soft, if you prefer a firm layer, you can add a little gelatin. Check the package for this for the right ratio.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 76mgCarbohydrates: 67gFiber: 1gSugar: 64gProtein: 13g
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