Lemon Panna With Berry Syrup.

by - August 05, 2017


I was thinking about the perfect recipe to write on today and i couldn't come up with one one time. this recipe just popped up on my mind later today.

I must admit that i first saw this recipe on taste.com.au  and i decided t o share them with you guys my beloved readers. They taste great and they are just amazingly perfect for desert. So yeah, am including this recipe in my desert section you can find more there.

I have written a few recipes on some super-delicious healthy snack pack you can grab along with you at anytime especially during exercise. Yeah before i forget i got reviews from a friend the other day that the granola bars worked immensely in reducing under arm fat. Trust me if i were to be you,i would try them out.

For our lemon Panna i just decided to try out the recipe with a little bit of difference by adding my own styles and ideas and they turned out way much better than i expected. Some of the products which i needed for this recipe was purchased by a friend from amazon, if you already have some of the ingredients that's great but if you dont have them you can check out here.

For some extras: It took me a lot of hard work to take the best pictures with my camera. Thanks to some technical skills that i acquired from Tasty Food photography. Now enough of all the lengthy talk about my self lets get started with the recipe on my gracious Lemon Panna with syrup[blueberry] desert.


  • Measuring spoons.
  • Cups.
  • Large bowls.
  • Whisker.
  • Ramekins.
  • Trays.
  • Peelers.
  • Sauce pan 
  • Knife.
  • 3 large lemons
  • 3/4 Cups of sugar.
  • 12 Ounce of black berries.
  • 2 Table spoons of red wine or vodka.
  • 25 Ounce of gelatin powder .
  • 2 Cups of whipping cream.
  • 1 Vanilla bean.
  • 1 Cup of whole milk.
  • 3 Tablespoons of vegetable oil.
  • For the preparation,two processes are involved. First we have to prepare the marmalade and then the panna itself..
  • For the marmalade, firstly using a fork scrap out the white part of the lemon leaving the peel out. Scrap out enough so that the shreds/juice part of the lemon measures 3 spoons. 
  • In a large sauce pan with water add shreds and boil for at least 5-10 minutes,drain and repeat this for about two more times.
  • In another saucepan,add desired cups of sugar and lemon juice,boil over medium heat. Add peel and bring to a simmer,until sugar dissolves a syrup is formed.
  • Now that your marmalade is over with its time to prepare your Panna. So firstly in a large bowl add the whole cup of milk to the gelatin powder and stir so that they are incorporated into each other and become a firm gel-like texture.
  • In the bowl of syrup,add cup of milk,scrap of vanilla seeds and cup cream and bring to simmer.
  • Now add the panna gelatin mixture to sauce pan of syrup mixture and stir. Pour mixture into ramekins,allow to cool uncovered then refrigerate for 6-8 hours or even for a day.
  • For serving use a knife to cut around the edges of the panna,place a small serving plate atop each panna ramekins and invert.so that panna settles on the plate. Serve with marmalade,pureed berries and drops of Italian wine.
Recipe Note.
  • The panna mixture with marmalade should not be so light,because that would waste a lot more time trying to refrigerate and become thicker.
  • The vegetable oils are used to rub over in the ramekins,they are soley for lubrication and do not add any more taste to this wonderful dessert.

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