Key Lime Panna Cotta

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

1 packet Gelatin

½ cup granulated Sugar

2 cups Heavy Whipping Cream

2 ½ teaspoons Key Lime Juice, freshly juiced

1 teaspoon Key Lime Zest

1 teaspoon Vanilla Extract

Equipment:

sauce pan

whisk

bowl

ramekin

baking sheet

plastic wrap

frying pan

Cooking instruction summary:

In a small bowl combine the packet of gelatin with 3 tablespoons of cold water; whisk to combine and set aside. In a heavy, medium saucepan, combine the cream, sugar and vanilla over medium-low heat. Stir frequently until sugar is fully dissolved. Add gelatin mixture (which will be solidified); whisk to dissolve gelatin and fully combine with cream mixture. Stir in lime zest and juice.Pour equally into 6 desired serving vessels or ramekins. Place in the refrigerator for 3-4 hours until fully set. Note: I place the bowls on a baking sheet to keep them stabilized. Panna Cotta may be made the day prior and if so I suggest covering the top with plastic wrap once cooled.To release panna cotta: Should you choose to turn out the panna cotta onto individual serving plates instead of serving in a bowl as shown here, place the containers with panna cotta in a pan of hot water that is deep enough to warm the outside of the bowls but not so deep it will enter the bowls. Allow to sit a few minutes. Remove and place an individual serving dish face down on the top of the panna cotta bowl. Gently invert and shake the panna cotta bowl slightly to allow the panna cotta to release onto the plate. If it will not release, repeat again.

 

Step by step:


1. In a small bowl combine the packet of gelatin with 3 tablespoons of cold water; whisk to combine and set aside. In a heavy, medium saucepan, combine the cream, sugar and vanilla over medium-low heat. Stir frequently until sugar is fully dissolved.

2. Add gelatin mixture (which will be solidified); whisk to dissolve gelatin and fully combine with cream mixture. Stir in lime zest and juice.

3. Pour equally into 6 desired serving vessels or ramekins.

4. Place in the refrigerator for 3-4 hours until fully set. Note: I place the bowls on a baking sheet to keep them stabilized. Panna Cotta may be made the day prior and if so I suggest covering the top with plastic wrap once cooled.To release panna cotta: Should you choose to turn out the panna cotta onto individual serving plates instead of serving in a bowl as shown here, place the containers with panna cotta in a pan of hot water that is deep enough to warm the outside of the bowls but not so deep it will enter the bowls. Allow to sit a few minutes.

5. Remove and place an individual serving dish face down on the top of the panna cotta bowl. Gently invert and shake the panna cotta bowl slightly to allow the panna cotta to release onto the plate. If it will not release, repeat again.


Nutrition Information:

Quickview
344k Calories
2g Protein
29g Total Fat
19g Carbs
0% Health Score
Limit These
Calories
344k
17%

Fat
29g
45%

  Saturated Fat
18g
114%

Carbohydrates
19g
6%

  Sugar
16g
19%

Cholesterol
108mg
36%

Sodium
32mg
1%

Alcohol
0.23g
1%

Get Enough Of These
Protein
2g
5%

Vitamin A
1167IU
23%

Vitamin E
0.85mg
6%

Vitamin B2
0.09mg
6%

Calcium
52mg
5%

Phosphorus
50mg
5%

Vitamin D
0.56µg
4%

Vitamin K
2µg
2%

Vitamin B12
0.14µg
2%

Vitamin B5
0.21mg
2%

Potassium
63mg
2%

Copper
0.03mg
2%

Magnesium
6mg
2%

Vitamin C
1mg
1%

Selenium
0.96µg
1%

Zinc
0.19mg
1%

Vitamin B1
0.02mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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