Honey Lemon Panna Cotta

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5 from 1 review

Cool and creamy, this no-bake dessert is ideal for summer.

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Refrigeration: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: stove
  • Cuisine: Italian, American


  • 2 packets unflavored gelatin
  • 2 cups milk
  • 1 cup buttermilk
  • 1 cup plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1/3 cup mild honey
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 2 cups strawberries (or other berries), sliced


Panna Cotta:

  • In a small saucepan, sprinkle gelatin over the cold milk and buttermilk. Let sit for 1 to 2 minutes to soften the gelatin. Heat over low, stirring and scraping sides of pan to dissolve gelatin, about 5 minutes. Stir in lemon juice.
  • In a large bowl, combine yogurt, honey, vanilla and lemon zest. Pour in warm milk; stirring constantly to combine and remove lumps. The mixture may curdle but to make it smooth and silky, blend with immersion blender or in blender. 


  • Pour Panna Cotta into serving vessel –  a large bowl, pie plate, or individual cups. Refrigerate until firm or overnight. The size of the container will impact set time. Small cups set in 2 hours or less, larger bowls  could be at least 4 hours.
  • Top with fruit such as blueberries, chopped strawberries, or cooked rhubarb.


Panna Cotta may be made 3 days ahead.

I used milk and buttermilk in this recipe. You can use 2 cups milk if that’s what you have on hand.

Find unflavored gelatin in the baking aisle at your grocery store.

Each packet of gelatin will set 2 cups liquid.


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