Frozen Lemon Panna Cotta

Course Dessert


  • 2 tbsp freshly squeezed lemon juice
  • 1 pkg (.25 oz) package powdered gelatin (like Knox)
  • 3 cups heavy cream
  • 1/2 cup white sugar
  • 2 1/2 tbsp fresh lemon zest, divided
  • 1 tbsp orange liquor (such as Grand Marnier), optional
  • Fresh raspberries and mint leaves for garnish, optional


  • Place Fluted Tray, Square Savarin Tray, or other Flexipan on your Perforated Baking Sheet.
  • Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
  • Combine heavy cream, sugar and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur, if using.
  • Use the Silform Deep Dish Mold or a fine mesh sieve to strain the cream mixture into the Stainless Mixing Bowl. Divide evenly among Square Savarin, Fluted Tray or other shape. Freeze for 4 hours. Can be made ahead of time, just cover with Medium Bonmat to preserve flavors.
  • 15 minutes before serving, unmold onto separate plates and garnish with remaining lemon zest, fresh raspberries and a sprig of mint.


For a dairy-free dessert, try a milk alternative like full-fat coconut milk or oat milk.