fbpx Lemon and raspberry panna cotta with thyme recipe

Lemon and raspberry panna cotta with thyme recipe

Panna cotta citron et framboises au thym
Preparation time
45 min
Cooking time
60 min


  • 30cl milk
  • 20cl cream
  • 150g sugar
  • 2 gelatine sheets
  • 2 lemons
  • 400g raspberries
  • Fresh thyme
  • 2 limes


Make the panna cotta Bring the milk, cream and 100g sugar to the boil. Soak the gelatine in cold water then add to the mix. Grate the zest of the two lemons and add to the mixture. Bring to the boil and allow to infuse for 10 minutes. Place in the mould and allow to cool. Heat the raspberries in a non-stick frying pan. Make a dry caramel with 50g of sugar then add the raspberries. Cook for several minutes. Lastly add the thyme flowers, then chill. Place the panna cotta in the desired container to set. Then add the raspberries as soon as the panna cotta has set. Add lime zest at the moment of serving to add freshness.

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