Lemon Myrtle Panna Cotta Made With Fructose

I have never made panna cotta before and now that I have it is going to become my secret weapon! It is so easy to make and takes very little preparation time. As soon as I opened my lemon myrtle gift from Yvette, I knew that it was going to be used in a panna cotta. It has the most amazing scent of strong lemon, nothing like I have ever smelt before. I am not familiar at all with myrtle, so this is going to be a fun herb to experiment with. Once I had chosen the dessert, I started by looking in Jamie’s Italy for a recipe. I am not sure why one was not included, but then I remembered Claire having made a panna cotta on MasterChef – and luckily for me, her recipe is in the book I purchased. I am well pleased about that, as the book cost me R500 – and not even a month after I bought it I discovered I could have got it for R380! I really do not like being ripped off, and as long as I use the book, I will think it is worth the expense. It was sort of my Christmas present to myself and it is signed by Alvin – so all pluses so far.

Lemon Myrtle Panna Cotta
Lemon Myrtle Panna Cotta
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Lemon Myrtle Panna Cotta

Recipe Category: Dessert
All Rights Reserved: Adapted from MasterChef Australia Volume Two page 242


  • leaves gelatine
  • 200 mls milk
  • 55 g fructose
  • 5 mls lemon myrtle
  • 200 mls cream


  • cover the gelatine leaves with cold water and leave to soak for 5 minutes
  • while you are waiting heat the milk, fructose and lemon myrtle in a saucepan
  • stir over a low heat while the sugar dissolves
  • squeeze out the gelatine and add it to the milk
  • stir while it dissolves – this should not take long
  • pour the milk through a sieve into the cream
  • mix well and pour into your moulds or even a glass bowl for serving
  • leave to set in the fridge for at least 6 hours

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39 thoughts on “Lemon Myrtle Panna Cotta Made With Fructose

  1. I love panna cotta but haven´t made it for years. The lemon myrtle sounds fantastic – will have to look out for a plant here but don´t recall ever having seen it 🙁

  2. Did you add the lemon myrtle in a liquid form? I don’t really know what it is other than some type of herb? The panna cotta looks amazing.

      1. What a kind suggestion Tandy, I know Myrtle grows in France (the alps are covered in Myrtle) so I’m going to ask a couple of friends who know about gardening and herbs. One friend grows and makes wonderful lemon verbena tea, which is high on my list to grow. So thank you, I’ll ask around here first. Hope you have a super day !

  3. Just like taking in a spoon of springtime freshness. Lemons, raspberries in cream in one perfect little bite. I wonder what substitutes you could use for lemon murtle?

  4. I love using lemon myrtle! I once got it as a present from Lorraine from Not Quite Nigella as a gift. I loved it lemony flavour a lot! Your panna cotta is a real winner, I say! 😉

  5. Pingback: Secret Recipe Club: Lemon Verbena Panna Cotta | Cairns Manor

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