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.
For this recipe all you need are these 8 ingredients:
- Leaf gelatine or powdered
- Caster or granulated white sugar
- Vanilla extract, sugar or paste
- Fresh raspberries
- Icing sugar
Fruit: For the summer months try it with strawberries or blueberries and the autumn with stewed apples, poached pears or a spicey fruit compote.
- Mixing bowls
- Digital scales
- Small saucepan
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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Raspberry Lime Panna Cotta
- 10 g leaf gelatine (or 1 sachet of powdered, see notes)
- 250 ml double or heavy cream
- 60 g caster or granulated white sugar
- 1 piece lime rind (lime juice for coulis)
- 1 tsp vanilla extract, sugar or 1/2 tsp of vanilla paste
- 250 ml milk
- 200 g fresh raspberries
- 3 tbsp icing 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.