Raspberry Lime Panna Cotta
Raspberry lime panna cotta is a go-to summer Italian dessert recipe. A light, creamy set pudding with sharp fresh summer raspberries, coulis and my moreish lemon biscuits.
This panna cotta is infused with lime and topped with fresh sharp raspberries for that ultimate fresh summer taste, deliciously sweet and easy to make this is a no-bake dessert you’ll want to make time and time again. I know some people get intimidated when they read “gelatine” in the list of ingredients, but if you follow my recipe, you will become a panna cotta expert.
Many recipes call for turning the panna cotta out onto a dish. Instead, I filled some simple glasses with it, let it set and served it with fresh raspberries piled on top with a delicious easy no-cook coulis.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
For this recipe all you need are these ingredients:
- Leaf gelatine or powdered
- Double or heavy cream
- Caster or granulated white sugar
- Pure vanilla extract or paste
- Whole milk
- Fresh raspberries
- Icing sugar
TIP: I highly recommend adding a good pinch of salt to your desserts. It would seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS CAN I MAKE?
Fruit: For the summer months try it with strawberries or blueberries and the autumn with stewed apples, poached pears or a spicey fruit compote.
If you experiment, I would love to know how you get on and share it with the other readers.
Serving: one portion (excluding moreish lemon biscuits)
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
Panna cotta is best eaten on the day of making it, but if you’re making your panna cotta for a party in a few days time or you have leftovers, you’ll be happy to know that it can last 3 days in the fridge covered in cling film.
Freezing: Not suitable.
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TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
READY TO MAKE YOUR RASPBERRY LIME PANNA COTTA?
Raspberry Lime Panna Cotta
- 5 sheets gelatine (see notes on powdered gelatine)
- 250 ml double or heavy cream
- 60 g caster sugar (or granulated)
- 1 piece lime zested (lime juice for coulis)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 250 ml milk
- 200 g fresh raspberries
- 3 tbsp icing sugar (US powdered sugar)
- 50 g fresh raspberries
- In a small bowl, soak the gelatine leaves to hydrate in cold water until soft.
- In a medium saucepan, add the cream, rind of the lime, sugar and vanilla and bring to a simmer. Heat the mixture slowly, stirring all the time until the sugar has dissolved.
- Remove the cream from the heat, drain the gelatine from the water and add to the saucepan and stir well until dissolved.
- Add the milk to the saucepan and stir well.
- Pour the mixture into four containers, such as either glasses, ramekins, small cups or yoghurt pots. Chill for at least 3-4 hours.
- Assembly: If you are going to turn out the panna cotta, dip each container briefly in boiling water and invert onto plates.Top with fresh raspberries and coulis to serve.And, if like me, bake some delicious moreish lemon biscuits to go on the side or make some mini ones to decorate.
Notes & Tips
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!