The first time I tasted panna cotta was on a ski trip in the Dolomites. This classic Italian dessert—made from cream and gelatin—is often served with fruit, and its silky texture instantly won me over. When I came across a key lime panna cotta recipe in a recent Cooking Light issue, I was excited to try a lime variation at home. The bright, tangy lime pairs beautifully with the smooth cream base, and a sprinkle of graham cracker crumbs plus a touch of honey adds a pleasant contrast of texture and sweetness.
Panna cotta is an excellent make-ahead dessert: it can be refrigerated in ramekins, covered, for a few days before unmolding. It’s especially enjoyable in warm weather because it is served chilled and feels light and refreshing after a meal.
- 1/2 cup half-and-half
- 1/2 cup low-fat sweetened condensed milk
- 2 tbsp grated lime rind
- 1/4 tsp salt, divided
- 1 cup 2% reduced-fat milk, divided
- 1 1/4 tsp unflavored gelatin
- 1 tbsp lime juice
- Cooking spray
- Honey
- 4 tbsp graham cracker crumbs
- Combine the half-and-half, sweetened condensed milk, grated lime rind and 1/8 teaspoon of the salt in a small saucepan. Bring to a boil, then remove from heat. Cover and let steep for 30 minutes so the lime flavor infuses the cream.
- Place 1/4 cup of the 2% milk in a medium bowl. Sprinkle the gelatin evenly over the milk and let it bloom for 10 minutes.
- Return the saucepan to medium-high heat and bring the milk mixture to a simmer. Pour the hot milk slowly into the bowl with the gelatin, stirring until the gelatin dissolves completely. Stir in the remaining 3/4 cup of 2% milk.
- Strain the mixture through a fine-mesh sieve into a medium bowl to remove the lime zest and any solids, discarding leftovers.
- Stir in the lime juice and the remaining 1/8 teaspoon salt. Divide the mixture evenly among four 4-ounce ramekins or custard cups lightly coated with cooking spray. Cover each with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
- To serve, loosen the edges with a knife or rubber spatula and invert each ramekin onto a dessert plate. Drizzle with honey and sprinkle with graham cracker crumbs for added crunch and sweetness.
Recipe adapted from Cooking Light magazine, 2014.