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Panna cotta with lemon and caramel


Panna cotta with lemon and caramel – Vanilla-spiced panna cotta with lemon and caramel sauce.

A really easy and delicious dessert that can easily be served to many people.

You can make the dessert the day before, just remember to calculate time for the panna cotta to cool before adding the caramel just before serving.

Dessert for 6 persons
Preperation 30 min. / Cooking 15 min. / Total + 4 t.

Panna cotta with lemon

4 sheets gelatin

1 vanilla pod, both seeds and pod

100 g sugar

800 ml cream

Finely grated zest of 1 lemon

Salted caramel sauce

1 portion of this caramel sauce


Panna cotta with lemon

Soak the gelatin in cold water.

Split the vanilla pod, scrape out the vanilla seeds and mash them together with the sugar. Combine the vanilla sugar and the vanilla pod in a small saucepan with the cream. Heat the mixture to just below boiling point as you continue to stir. Wring any excess water out of the gelatin and melt it into the hot cream mixture. Pour the panna cotta into a bowl, add the grated lemon zest and refrigerate. Stir the panna cotta every so often until the mixture begins to thicken (though it should still be a little liquidy). Divide the mixture into about 6 serving glasses and refrigerate for a minimum of 4 hours.


Caramel sauce

Make this caramel sauce and add a little more cream to make the sauce runnier. See the recipe.

Let the caramel sauce cool and add a few spoonfuls of caramel to the top of each panna cotta just before serving. The caramel can also be served on the side. Enjoy!

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