Honey Lemon Panna Cotta

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

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 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
  • 1/3 cup mild honey
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 2 cups strawberries, sliced


  • Panna Cotta: Pour milk and buttermilk in a small saucepan. Sprinkle gelatin over the milk. Let sit for 1 to 2 minutes to soften. Turn stove heat to low, heat milk and gelatin, stirring constantly to melt gelatin, about 6-8 minutes. Remove from heat. In a large bowl, combine yogurt, honey, lemon juice, vanilla and lemon zest. Pour in warm milk; stir to combine and remove lumps. To make it smooth and silky, you can blend with immersion blender or in blender.
  • Set: 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 this but it 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.


Keywords: pudding, creamy dessert, make ahead dessert