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Lemon Cheesecake Pannacotta Recipe



  • 4-5 little pannacotta moulds or ramekins Stainless steel is best, so that when it comes time to turn them out you can heat the outside quickly and turn out.

Pannacotta Part

  • 400 ml coconut milk
  • 1 vanilla bean (or 1 flat teaspoon powder)
  • 1 lemon (zest and juice)
  • 3-4 tbsp rice malt syrup (or honey / maple syrup)
  • 1 1/3 tsp gelatine powder

Strawberry Jelly Part

  • 4 strawberries, fine diced to scatter through the jelly once it’s about to be set
  • 200 g strawberries
  • 3 basil leaves
  • 1/2 vanilla pod / 1/2 tsp vanilla bean powder
  • 50 ml water
  • 1 tbsp rice malt (or honey or maple)
  • 1 1/4 tsp gelatine powder

Strawberry Basil Salad

  • 12 strawberries fine diced
  • 4 basil leaves
  • 1/2 tsp red wine vinegar
  • 1 tbsp rice malt syrup (or honey or maple syrup)


For the Pannacotta

  • Blend the lemon zest, vanilla, coconut milk, lemon juice and rice malt syrup all together (In a thermomix, speed 7, 4 seconds)
  • Then, take half the mixture out and heat half the mixture on speed 1, 100C, 4 minutes / saucepan on medium until it comes to the boil. Open the lid to add the gelatine now, as you don’t want any of the measurement getting stuck on the blades or sides as it will clump and you won’t get the setting result. BLend speed 6, 3 seconds.
  • Add in the rest of the milk mix to the hot gelatine mixture and blend for a further 3 seconds.
  • Pour into pannacotta moulds evenly between 4-5 vessels, leaving a good centimetre off the top for the strawberry jelly. Pop in fridge

For the Strawberry Jelly

  • Blend the strawberries, basil leaves, water, rice malt syrup and vanilla until pureed. Don’t forget to keep back 4 strawberries, fine diced to put solid pieces into the jelly.
  • Then, heat in saucepan until just bubbling or in TM speed 1, 100C, 2 1/2 minutes.
  • Add gelatine, taking care to get the gelatine into the liquid, not on the side of pan / blades and if in saucepan whisk quickly by hand or if in TM, blend on speed 6, 3 seconds.
  • Pour this mixture into a little jug and leave on bench top to cool. In about 45mins, or once the fridge ones only wobble in the centre, take out the pannacottas from the fridge and layer carefully the berry puree on top.
  • Now pop in a few little strawberry cubes into each jelly top and pop all back in fridge 2 hours minimum to set.

For Strawberry Basil Salad

  • Once it comes to dessert time, cube the 12 strawberries and fine chop the basil leaves and combine with the vinegar and rice malt syrup until glossy and coated.

To Remove the Pannacottas

  • Boil water in the kettle and pour into a little bowl.
  • Dunk the pannacottas into the boiling water bowl for about 3 seconds. Try to turn it out onto serving plate. If it doesn’t turn out yet, then repeat this process. NOTE: If you have a thick china ramekin, it might take up to 3-4 goes, as it’s a thicker vessel for the heat to get through.
  • Once turned out, sprinkle a few teaspoons of strawberry basil salad around the plate and serve by candle light. Isn’t she beautiful!?