Lemon Basil Panna Cotta with Raspberry Sauce Recipe

How to Make Lemon Basil Panna Cotta with Raspberry Sauce Recipe

1. Combine the cream, lemon zest, and basil in a small pot. Gently bring to a simmer over medium heat, stirring occasionally. You’ll start to see the cream picking up delicate golden hues from the lemon and fresh herbal notes from the basil. Once it simmers, remove from heat, cover, and let the mixture steep for 15 minutes—this slow infusion is where the magic begins.
2. Sprinkle the powdered gelatin over 2 tablespoons of cold water in a small bowl. Let it bloom for about 5 minutes. Don’t rush this step; gelatin needs time to hydrate fully to give your panna cotta that perfect wobble instead of a failure to set.
3. Strain the infused cream through a fine mesh sieve into another pot or bowl, discarding the basil leaves and lemon zest. This leaves you with a smooth, aromatic cream base that feels almost velvety to the eye.
4. Return the cream to low heat and gently stir in the sugar until it dissolves completely. Then add the bloomed gelatin and vanilla extract. Warm the mixture just enough to melt the gelatin fully—but be very careful to avoid boiling, which can affect the texture and set of your panna cotta.
5. Pour the cream mixture into your prepared serving glasses or ramekins. Let them cool slightly at room temperature before covering and transferring to the fridge to chill. You’ll want to let them set for at least 4 hours; overnight chilling deepens the flavor and gives you that melt-in-your-mouth texture.

6. Make the raspberry sauce by combining fresh raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens—about 5 to 7 minutes. You can leave it chunky for rustic charm or strain for a smooth, glossy finish. I personally love the contrast of a little texture against the panna cotta’s silky softness.
7. Once your panna cotta is set, spoon the raspberry sauce over each serving. Garnish with a tiny basil leaf or a lemon twist if you want an extra touch of elegance. And then the best part—dig in and savor the blend of creamy, fruity, and herbal flavors in every bite!

Creative Variations for Lemon Basil Panna Cotta with Raspberry Sauce Recipe

• Swap basil for fresh mint or thyme for a different herbaceous twist.
• Use orange zest instead of lemon for a sweeter citrus profile.
• Add a splash of limoncello to the cream for an adult, boozy note.
• Try blueberry or blackberry sauce if raspberries are out of season.
• For a vegan take, experiment with agar-agar instead of gelatin (note: texture will be firmer).
• Serve panna cotta in mini jars layered with crushed amaretti or graham crackers for added crunch.

Storage, Freezing & Reheating

• Refrigerate: Store covered panna cotta in the fridge for up to 3 days. I recommend eating within that timeframe for best freshness and texture.
• Freeze: Not ideal for panna cotta as gelatin texture may change; if you must, freeze in airtight containers and thaw slowly in fridge.
• Reheat: Panna cotta is best served cold, but you can leave at room temperature for 10 minutes before serving to soften the texture slightly.
• Sauce: Raspberry sauce keeps well refrigerated for up to 5 days and can be gently reheated on the stove if desired.

Lemon Basil Panna Cotta with Raspberry Sauce Recipe FAQs

• Can I make this panna cotta without gelatin? Unfortunately, gelatin is necessary for the traditional set. You can try agar-agar, but the texture will be different—firmer and less creamy.
• How do I know when the panna cotta is fully set? It should be firm to the touch and not jiggle excessively; the edges will pull away slightly from the glass or ramekin.
• Can I prepare this dessert a day in advance? Yes! In fact, chilling overnight improves the flavor and texture beautifully.
• What if I don’t have fresh basil? You can use dried basil, but reduce the amount and infuse for less time to avoid bitterness. Fresh really gives the best fragrance.
• Can I make the raspberry sauce ahead? Absolutely. Make it up to 3 days in advance and store in the fridge; reheat gently before serving if you prefer it warm.

The Comfort of Lemon Basil Panna Cotta with Raspberry Sauce Recipe

There’s something truly magical about a dessert that feels both elegant and homey—like the Lemon Basil Panna Cotta with Raspberry Sauce Recipe. When I make this, it always reminds me of calm weekend afternoons spent savoring quiet moments, a velvety spoonful at a time. The delicate basil aroma mingling with fresh lemon zest brings a subtle freshness that perfectly matches the silky cream.

You’ll notice how the panna cotta sets into a lightly crisp but smooth texture, almost like a soft cloud that melts on your tongue. Paired with the bright, tangy raspberry sauce, it’s a balance of flavors and textures that feels both refreshing and indulgent. This recipe is a joy to share with friends or to treat yourself after a busy day—comfort wrapped in a glass.

If you love desserts that look impressive but don’t demand hours in the kitchen, you’re going to enjoy making this. I love how the infusion step lets the basil and lemon perks leap through the cream without overpowering the delicate finish. It’s a small detail that makes all the difference.

Ingredient Guide

• 1 cup fresh basil leaves: Adds a subtle, herbaceous note that lifts the creaminess; fresh is best, but frozen could work if tightly packed.
• Zest of 1 lemon: Provides bright citrus aroma and flavor; avoid the bitter white pith.
• 2 cups heavy cream: The velvety base of panna cotta; whole milk can be used but expect a softer set.
• 1/3 cup sugar: Sweetens gently to balance acidity and herb flavors; adjust to taste.
• 1 ½ tsp powdered gelatin: The essential setting agent; powdered gelatin blooms better than sheets for beginners.
• 1 tsp vanilla extract: Deepens the flavor with a warm, familiar note.
• 1 cup fresh raspberries: For the sauce—fresh gives the best tangy pop; frozen can be substituted, just thaw before using.
• 2 tbsp sugar for sauce: Sweetens the tart raspberries, balancing the flavors.
• 1 tbsp lemon juice: Adds brightness to the raspberry sauce for a lively finish.

Prep Before You Begin

Having your ingredients prepped and measured before you start is a game-changer with the Lemon Basil Panna Cotta with Raspberry Sauce Recipe. The gelatin needs time to bloom, and the cream mixture requires careful heating—so mise en place keeps things smooth and stress-free. I usually line up my ramekins or serving glasses so they’re ready for the cream right away.

How to Make Lemon Basil Panna Cotta with Raspberry Sauce Recipe

1. Combine the cream, lemon zest, and basil in a small pot. Gently bring to a simmer over medium heat, stirring occasionally. You’ll start to see the cream picking up delicate golden hues from the lemon and fresh herbal notes from the basil. Once it simmers, remove from heat, cover, and let the mixture steep for 15 minutes—this slow infusion is where the magic begins.
2. Sprinkle the powdered gelatin over 2 tablespoons of cold water in a small bowl. Let it bloom for about 5 minutes. Don’t rush this step; gelatin needs time to hydrate fully to give your panna cotta that perfect wobble instead of a failure to set.
3. Strain the infused cream through a fine mesh sieve into another pot or bowl, discarding the basil leaves and lemon zest. This leaves you with a smooth, aromatic cream base that feels almost velvety to the eye.
4. Return the cream to low heat and gently stir in the sugar until it dissolves completely. Then add the bloomed gelatin and vanilla extract. Warm the mixture just enough to melt the gelatin fully—but be very careful to avoid boiling, which can affect the texture and set of your panna cotta.
5. Pour the cream mixture into your prepared serving glasses or ramekins. Let them cool slightly at room temperature before covering and transferring to the fridge to chill. You’ll want to let them set for at least 4 hours; overnight chilling deepens the flavor and gives you that melt-in-your-mouth texture.

6. Make the raspberry sauce by combining fresh raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens—about 5 to 7 minutes. You can leave it chunky for rustic charm or strain for a smooth, glossy finish. I personally love the contrast of a little texture against the panna cotta’s silky softness.
7. Once your panna cotta is set, spoon the raspberry sauce over each serving. Garnish with a tiny basil leaf or a lemon twist if you want an extra touch of elegance. And then the best part—dig in and savor the blend of creamy, fruity, and herbal flavors in every bite!

Creative Variations for Lemon Basil Panna Cotta with Raspberry Sauce Recipe

• Swap basil for fresh mint or thyme for a different herbaceous twist.
• Use orange zest instead of lemon for a sweeter citrus profile.
• Add a splash of limoncello to the cream for an adult, boozy note.
• Try blueberry or blackberry sauce if raspberries are out of season.
• For a vegan take, experiment with agar-agar instead of gelatin (note: texture will be firmer).
• Serve panna cotta in mini jars layered with crushed amaretti or graham crackers for added crunch.

Storage, Freezing & Reheating

• Refrigerate: Store covered panna cotta in the fridge for up to 3 days. I recommend eating within that timeframe for best freshness and texture.
• Freeze: Not ideal for panna cotta as gelatin texture may change; if you must, freeze in airtight containers and thaw slowly in fridge.
• Reheat: Panna cotta is best served cold, but you can leave at room temperature for 10 minutes before serving to soften the texture slightly.
• Sauce: Raspberry sauce keeps well refrigerated for up to 5 days and can be gently reheated on the stove if desired.

Lemon Basil Panna Cotta with Raspberry Sauce Recipe FAQs

• Can I make this panna cotta without gelatin? Unfortunately, gelatin is necessary for the traditional set. You can try agar-agar, but the texture will be different—firmer and less creamy.
• How do I know when the panna cotta is fully set? It should be firm to the touch and not jiggle excessively; the edges will pull away slightly from the glass or ramekin.
• Can I prepare this dessert a day in advance? Yes! In fact, chilling overnight improves the flavor and texture beautifully.
• What if I don’t have fresh basil? You can use dried basil, but reduce the amount and infuse for less time to avoid bitterness. Fresh really gives the best fragrance.
• Can I make the raspberry sauce ahead? Absolutely. Make it up to 3 days in advance and store in the fridge; reheat gently before serving if you prefer it warm.