If you like creamy, smooth desserts with a fresh touch, this sugar-free lemon panna cotta with isomalt will win you over.
This is a very simple recipe to prepare, with few ingredients and a result worthy of any restaurant. The combination of cream with the aroma of lemon creates a light, delicate, and very elegant dessert, perfect for finishing a summer meal or surprising your guests on a special occasion.
In this version, we use isomalt instead of regular sugar. As always, remember that isomalt provides about half the sweetness of sugar, so if you prefer a more intense flavor, you can add a few drops of sucralose or stevia without altering the dessert’s texture.
The best thing about this recipe is that you can prepare it in advance. Just let it chill in the refrigerator, and when it’s time to serve, you’ll have a creamy, refreshing dessert with a spectacular presentation.
Let’s prepare it!
- ⏱️ Preparation time: 15 minutes
- 🔥 Cooking time: 10 minutes
- ❄️ Resting time: minimum 6 hours in the refrigerator (ideally prepare it the day before)
- ⭐ Difficulty: Easy
- 🥄 Serves: 6 people
Utensils and ingredients
Necessary utensils
- Saucepan
- Manual rods
- Kitchen scale
- Fine grater
- Squeezer
- individual cups or molds
- Fine strainer (optional)
Ingredients
- 500 ml whipping cream (35% MG)
- 200 ml of whole milk
- 80g of granulated isomalt
- Zest of 2 lemons
- 40 ml of freshly squeezed lemon juice
- 5 sheets of gelatin (approx. 10 g)
- Optional: a few drops of liquid sucralose or stevia
- Optional: 1 teaspoon of vanilla extract
Step-by-step preparation
1. Hydrate the gelatin
Place the gelatin sheets in a bowl with plenty of cold water for 5-10 minutes.
2. Flavor the cream
In a saucepan, combine the cream, milk, isomalt, and lemon zest. Heat over medium heat, stirring with a whisk, until the isomalt is completely dissolved. Do not let it boil.
3. Add the juice
Remove the saucepan from the heat. Add the lemon juice and mix well. If using vanilla, now is the time to add it.
4. Stir in the gelatin and 5. Adjust the sweetness
Drain the softened gelatin very well. Add it to the hot mixture and stir until completely dissolved. For a perfectly smooth texture, strain the mixture to remove the lemon zest.
Taste the mixture. Since isomalt is less sweet than sugar, you can add a few drops of sucralose or stevia if you prefer a sweeter panna cotta.
6. Divide into the molds
Pour the mixture into small glasses or individual molds. Let them cool for a few minutes at room temperature.
7. Refrigerate
Put the molds in the fridge for a minimum of 6 hours, although the result will be even better if you leave them overnight.
8. Serve
You can serve the panna cotta directly in the glass or unmold it. Garnish with lemon zest, red berries, mint leaves, a thin slice of lemon, or a sugar-free red berry coulis.
Approximate nutritional information
Per serving (6 units):
- Energy: 290 kcal
- Fats: 26 g
- of which saturated: 16 g
- Carbohydrates: 12 g
- Natural sugars (dairy): 5 g
- Polyols (isomalt): 13 g
- Protein: 4 g
- Fiber: 0 g
- Sodium: 45 mg
The values are approximate and may vary depending on the cream used and the amount of isomalt.
Substitutions
- You can substitute the cream with a lower fat cooking version, although the texture will be slightly less creamy.
- Whole milk can be substituted with semi-skimmed milk or unsweetened plant-based milk. Keep in mind that the result will be different and less creamy.
- If you prefer a more intense flavor, use lime instead of lemon.
- You can flavor the panna cotta with vanilla, lavender or a few mint leaves during the infusion and remove them before adding the gelatin.
- If you want a lighter version, replace some of the cream with unsweetened natural Greek yogurt, adding it when the mixture is lukewarm to prevent it from curdling.
Tips for making it perfect
- ✔️ Do not let the cream boil, as this could alter its texture.
- ✔️ Dissolve the isomalt completely before adding the gelatin.
- ✔️ If you use a lot of lemon zest, strain the mixture before pouring it into the molds to achieve a finer texture.
- ✔️ Let it sit overnight; the texture improves considerably.
- ✔️ If you are going to unmold it, submerge the mold for a few seconds in hot water to facilitate unmolding.
- ✔️ Decorate it just before serving to maintain a flawless appearance.
Frequently Asked Questions
Does the panna cotta turn out the same as the traditional one?
Yes. The texture is practically the same. The main difference is that isomalt provides less sweetness than sugar.
Can I make it without gelatin?
Not if you’re looking for the classic texture of a panna cotta. The gelatin is what makes the dessert firm and creamy.
Can it be frozen?
It is not recommended. When thawed, it may lose some of its creamy texture and release liquid.
How long does it last in the refrigerator?
Properly covered, it keeps perfectly for 3 to 4 days.
Can I make it with other citrus fruits?
Yes. It’s delicious with lime, orange, mandarin, or even pink grapefruit.
Why add sucralose or stevia?
Because isomalt has approximately half the sweetening power of sugar, and also because the perception of sweetness decreases when served very cold. A few drops of sucralose or stevia help to intensify the flavor without altering the texture.
Is it suitable for people with diabetes?
It’s made without added sugar, but contains the natural sugars present in milk and cream. If you have diabetes or need to control your carbohydrate intake, adjust the serving size to your needs and follow your healthcare professional’s recommendations.
Conclusion
This lemon panna cotta with isomalt is the perfect dessert when you want to impress without any fuss: creamy, fresh, and with no added sugar. The isomalt in a bag we use in this recipe is the same we use in all our sugar-free sweets, and in our kitchenware section, you’ll find molds and accessories to make your own version at home.
Leave A Comment