Lemony Panna Cotta with Fresh Blueberry Sauce (Emeril Lagasse) Recipe

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Lemony Panna Cotta with Fresh Blueberry Sauce (Emeril Lagasse)
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  1. Lightly spray 6 (3/4-cup) ramekins or custard cups with nonstick cooking spray and set aside.
  2. In a heavy, medium saucepan, combine the cream and milk. Scrape the seeds from the vanilla bean into the saucepan and add the scraped bean. Bring to a simmer over medium heat. Remove the saucepan from the heat and add the lemon zest. Cover and let milk mixture steep for 30 minutes. Strain mixture through a fine sieve and discard solids. Return the mixture to the saucepan.
  3. Combine the lemon juice and gelatin in a small bowl and let stand until the gelatin softens, about 10 minutes. Add the gelatin mixture and the sugar to the cream mixture in the saucepan. Heat over low heat, stirring, until the gelatin and sugar are dissolved, about 2 minutes. Remove from the heat and whisk in the creme fraiche. Carefully divide the mixture evenly among the prepared ramekins. Allow to cool to room temperature then cover with plastic wrap and refrigerate until thoroughly set, at least 6 hours or overnight.
  4. When you are ready to serve the panna cottas, run a small sharp parking knife around the edge of each custard. Dip the bottom of each ramekin into a bowl filled with hot water for 30 to 45 seconds to loosen the custards. Place a small dessert plate onto the top of the ramekin. While holding the plate and ramekin together, invert both, shaking gently to help release the custard from the ramekin. Serve the panna cotta with the blueberry sauce spooned over the top. Garnish with a dollop of creme fraiche if desired.
  5. Fresh Blueberry Sauce:
  6. Combine blueberries, lemon peel, sugar, and water in a medium saucepan. Bring berry mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes. Strain the mixture through a fine mesh sieve, pressing on solids to release as much liquid as possible. Discard solids and return sauce to a clean saucepan. In a small bowl, combine the cornstarch and water, stirring until smooth. Add the cornstarch mixture to the blueberry sauce, stirring until the sauce comes to a boil. Allow to boil for 1 minute. Remove from the heat and cool sauce to room temperature. Serve with Lemony Panna Cotta.
  7. Yield: 1 1/4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 305.4 Kcal (1279 kJ)
Calories from fat 131.16 Kcal
% Daily Value*
Total Fat 14.57g 22%
Cholesterol 40.78mg 14%
Sodium 33.5mg 1%
Potassium 125.42mg 3%
Total Carbs 42.8g 14%
Sugars 38.22g 153%
Dietary Fiber 1.53g 6%
Protein 2.24g 4%
Vitamin C 6mg 10%
Calcium 75.4mg 8%
Amount Per 100 g
Calories 145.27 Kcal (608 kJ)
Calories from fat 62.39 Kcal
% Daily Value*
Total Fat 6.93g 22%
Cholesterol 19.4mg 14%
Sodium 15.94mg 1%
Potassium 59.66mg 3%
Total Carbs 20.36g 14%
Sugars 18.18g 153%
Dietary Fiber 0.73g 6%
Protein 1.07g 4%
Vitamin C 2.8mg 10%
Calcium 35.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
  • 8

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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