I love this dessert. Zesty and fresh, creamy and delectable! And so easy to make. It is a decadent indulgence that has been a hit at my dinner parties for years. On a boat? Believe me, this is so easy to make as long as you can refrigerate the panna cotta.
Method
I use small 85ml metal moulds, and the mix fills six of them.
Place cream, milk, sugar, lime leaves and lime rind in a saucepan over medium heat. Cook, stirring, for seven to eight minutes. Do not allow it to boil or even simmer (just bring it close to a simmer).
Keep a good eye on it and stir continually. Remove from heat. Add lime juice and gelatine (if using the leaf gelatine, squeeze out excess water before adding it to the cream mix). Stir to combine. Set aside for ten minutes to help develop the flavours.
After ten minutes, strain the mixture through a sieve into a pouring jug and discard the solids. Then pour the mixture into prepared moulds and refrigerate overnight.
Run a knife around the edge of each metal mould and dip the base of each mould briefly in hot water. Turn each panna cotta out onto a serving plate. Top with a slice of lime and a sprinkle of lime zest, and serve.
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