Panna Cotta
Food Sweet

Panna Cotta with Lime…

Panna cotta is such a simple dessert to make and the beauty of it, is that it can be made the day before. Read More...

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

Serves 6-8

Ingredients:

800ml cream

80g caster sugar

2 gelatine leaves

1 tsp vanilla paste or 1 vanilla pod

Finely grated zest of 1 lime

2 tbsp dark rum

Syrup

2 limes

100g caster sugar

Method:

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.

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Related Posts:

Bistro Lago at The Hilton, Lake Taupo, New Zealand

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39 comments on “Panna Cotta with Lime…

  1. i think we need to come round for dinner as this looks deliciously fabulous.

    Liked by 1 person

  2. Yum! What a delicious combination of flavours you’ve infused in this. Sounds divine. 🙂

    Liked by 1 person

  3. Sophiemagsblog

    mmmm panacotta is also my fav dessert!! this looks so good!

    Liked by 1 person

  4. This looks absolutely delicious. Thanks for sharing!

    Liked by 1 person

  5. I’ve never made panna cotta. It sounds easy and your flavour combo sounds delicious.

    Liked by 1 person

  6. This looks delicious!

    Liked by 1 person

  7. Mmm that sounds so freaking dreamy and delicious! Yummmmmmmmmm

    Liked by 1 person

  8. Looks delicious Lorelle, have a nice Sunday!!!

    Liked by 1 person

  9. For some reason, I always thought it would be difficult to make panna cotta, but you’ve inspired me to give it a go. Thanks.

    Liked by 1 person

  10. Yummy, Panna Cotta is so delicious!

    Liked by 1 person

  11. oh my goodness, looks delicious. thank you for sharing.

    Liked by 1 person

  12. I’m a sucker for desserts. Huge like!

    Liked by 1 person

  13. I love Panna Cotta, but I’ve always thought it was difficult to make. Perhaps I will give this one a go when I get home. The sound of it with the lime sounds divine. I’ll let you know if turns out (or not).

    Liked by 1 person

  14. Did you check it’s wobble factor?

    Liked by 1 person

  15. looks super delicious!!

    Liked by 1 person

  16. this looks so delicious. i do love panna cotta but only when it is done properly. it just has to be so very wobbly and just set. so many of them end up like rubber:) and i love lime. yum! cheers sherry

    Liked by 1 person

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