Panna cotta is such a simple dessert to make and the beauty of it, is that it can be made the day before. It is also a versatile sweet that can incorporate many contrasting and seasonal flavours.
After indulging at Bistro Lago, Lake Taupo, New Zealand, where an exceptional dessert menu is offered, this creamy summer delight was a popular choice and it’s also a definite favourite of mine to cook at home.
This basic Italian dessert is predominately made from cream, sugar, vanilla and gelatine to give it’s shape and form. Adding other ingredients of chocolate, coffee, citrus or spices, takes your panna cotta to the next level.
In this recipe I have combined dark rum liquor and lime. A delicious blend of golden sweetness and fresh zing.
Panna Cotta with Lime
80g caster sugar
2 gelatine leaves
1 tsp vanilla paste or 1 vanilla pod
Finely grated zest of 1 lime
2 tbsp dark rum
100g caster sugar
Lightly oil 6-8 ramekins/moulds with olive oil. (depending on size of ramekin will depend on final quantity)
Place the cream, sugar, vanilla (or vanilla pod) and rum in a medium saucepan and briefly bring to the boil. Remove from the heat.
Soak gelatine leaves in cold water for 2 minutes or until soft, making sure to cover them completely. Squeeze out the excess water from the gelatine and add to the hot cream. Whisk well, making sure the gelatine has dissolved.
Pour the mixture through a fine sieve into a jug to enable easy pouring into ramekins/moulds. Stir in the finely grated lime zest and pour equally into ramekin dishes.
Leave to cool, and then refrigerate to set (overnight is best).
Before serving prepare the lime syrup.
Finely grate zest of both limes and squeeze the juice. Place the sugar, juice and zest in a small saucepan and heat gently. When the sugar is melted and the syrup is clear, set aside to cool down.
The panna cotta can either be turned out of their moulds or served in the ramekin itself. Pour 1 tablespoon of the syrup over each panna cotta and serve.