Go Back
Raspberry Lime Panna Cotta

Raspberry Lime Panna Cotta

Preparation:5 minutes
Baking:10 minutes
Chilling:4 hours
Total:4 hours 15 minutes
Servings: 4 servings
Raspberry lime panna cotta is a go-to summer Italian dessert. A light, creamy set pudding with sharp fresh summer raspberries and coulis.

INGREDIENTS LIST
 

  • 5 sheets gelatine (see notes on powdered gelatine)
  • 250 ml double or heavy cream
  • 60 g caster sugar
  • 1 piece lime zested (lime juice for coulis)
  • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
  • 250 ml milk

Raspberry coulis

  • 200 g fresh raspberries
  • 3 tbsp icing sugar (US powdered sugar)

Decoration

  • 50 g fresh raspberries

Preparation
 

  • 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.
  • Coulis: Place 200g fresh raspberries, lime juice and 3 tablespoons of icing sugar into a small food processor or use a stick blender to blitz until very smooth.
    Tip the mixture into the sieve over a bowl and push through the liquid using the back of a spoon or spatula, removing all the seeds.
  • 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

What is gelatine: It is a thickening agent made from either collagen (a protein found in animal connective tissue and bone) or certain algae known as agar-agar. Both leaf and granules have been dehydrated and must be rehydrated in order to use them.
Using gelatine sheets vs. powder: These two forms of gelatine are quite different and therefore there are different methods in using them in recipes. Always make sure you follow your gelatine packet instructions carefully to ensure your recipe sets properly.
If you want to substitute sheets for powder: This panna cotta recipe has about 500ml of liquid and therefore I use 5 sheets or 5 grams (11/2 teaspoons) powder for a soft set.
As a guide 6 sheets or 1 envelope of 7g (0.25 ounce) powdered gelatine will: 
FIRMLY set 500ml (2 cups of liquid)/ This will set firmly and allow the unmoulding of  a dessert such as a no-bake cheesecake or delice.
SOFTLY set 750ml (3 cups of liquid). This type of dessert you will not be able to unmould. (I typically use this for desserts I serve in glasses, like my panna cotta.)
insta
KEYWORDS fruit recipes, gelatine, panna cotta, raspberry recipes, summer desserts

www.thegourmetlarder.com