Lemon Panna Cotta with Chocolate Cashew Truffles

Oh, the pure depth of deliciousness of this dessert is almost too much. Creamy and lemony, the perfect texture with a zing of flavour, all topped with nutty, dark chocolate truffles.

This really is an immensely impressive dessert without actually entailing too much complicated work. If you follow the exact instructions your panna cotta with have the silkiest, just set, texture. This really is not a challenging recipe and is sure to impress anyone who is lucky enough to share it with you.


Lemon Panna Cotta

·      2 cup  fresh cream

·      ¼ cup white sugar

·      2 fresh lemons

·      12ml powdered gelatine


Place the cream and sugar in saucepan and bring up to a simmer. Do not let the cream boil.

Mix the gelatine with 25ml cold water and leave aside to bloom.

Once the gelatine has fully bloomed (soaked up all the water), add it to the warm cream and stir until the gelatine has completely dissolved.

Squeeze all the juice from the lemons and add it to the cream.

Strain the panna cotta mixture into a pouring jug using a fine mesh strainer.

Divide the panna cotta mix between 4 small bowls and place in the fridge to set.


Chocolate Truffles

·      100 g dark chocolate

·      50 ml fresh cream

·      1 teaspoon white sugar

·      50 g roasted cashew nuts

·      ¼ cup cocoa powder


Place the chocolate, sugar and cream in a mixing bowl and melt over a pot of hot water.

Crush the cashew nuts.

Once the chocolate has melted and has a smooth consistency, add the cashew nuts and mix well.

Place the chocolate mixture in the fridge for 5 minutes.

After 5 minutes, take out the chocolate and stir. Place back in the fridge.

Continue until the chocolate thickens and starts to set.

Once the chocolate has started to set, roll into small balls and place on a tray.

Set the balls completely in the fridge.

Once fully set, coat the chocolate balls in cocoa powder.

Serve with the panna cotta along with fresh berries and crushed biscuits.