Make The Ivy's lemon panna cotta

Served with fresh and frozen raspberries, this simple but effective dish is everything we want in a summer dessert

Make The Ivy's lemon panna cotta; photograph: Jenny Zarins

Serves 6

Preparation time 30 mins

Cooking time 20 mins

After a joyful summer dinner-party closer? Look no further. "If you can find edible flowers, do use them, as they really lift this dish," say the Ivy's kitchen team. We'd recommend serving the desserts on frozen plates, if possible, to slow the inevitable thawing.


The raspberry granita

  • 300g raspberries
  • 100g caster sugar
  • 100ml prosecco
  • 75ml lemonade
  • 50ml raspberry liqueur, (such as Edmond Briottet)

The panna cotta

  • 4 leaves platinum-grade leaf gelatine
  • 525ml double cream
  • 350ml whole milk
  • 70g caster (superfine) sugar
  • Finely grated zest and juice of 2 lemons
  • Sunflower oil, for greasing

To decorate

  • 150g raspberries
  • Lemon zest
  • A handful of edible flowers and herb sprigs


  1. For the raspberry granita, combine the raspberries with 50g of the sugar in a pan, cover and cook over a low heat until the raspberries have totally broken down.
  2. Blend the raspberries until smooth and pass through a fine-mesh sieve into a clean bowl.
  3. Remove 2-3 tbsp of the raspberry purée and set aside.
  4. Whisk the remaining purée with the remaining 50g sugar, the prosecco, lemonade, raspberry liqueur and 170ml water until combined.
  5. Pour the granita mixture into a plastic freezerproof container, cover and freeze. Every hour, run a fork through the mixture to prevent it from setting solid and creating ice crystals Freeze for several hours until frozen; preferably overnight.
  6. Immediately before serving, fluff the granita up with a fork once more (it should resemble snow).
  7. For the panna cotta, soak the gelatine leaves in cold water for about 3 minutes until soft. Bring the cream, milk and sugar to the boil, then remove from the heat. Drain the gelatine from the bowl, squeeze out any excess water and whisk the soft gelatine leaves into the hot cream.
  8. Add the lemon zest and juice, mix to combine and leave to infuse at room temperature for 1 hour.
  9. Strain the mixture into a jug and pour into dariole moulds that have been greased with sunflower oil. Cover with clingfilm and leave to set in the fridge overnight.

Taken from The Ivy Now: The Restaurant and its Recipes; photograph: Jenny Zarins. Published by Quadrille Publishing Ltd (£20.40).