Description
Silky smooth lime panna cotta dances with tart raspberries in this elegant Italian dessert. Fresh ingredients blend into a refreshing treat that promises cool luxury and delightful flavor contrasts you’ll savor to the last spoonful.
Ingredients
Scale
Main Ingredients:
- 350 milliliters (11.8 fluid ounces) heavy cream
- 120 milliliters (4 fluid ounces) milk
- 200 grams (7.05 ounces) fresh raspberries
- 75 grams (2.65 ounces) granulated sugar
- 30 grams (1.06 ounces) sugar
Flavor Enhancers:
- 1 lime zest
Stabilizing Agents:
- 4.5 grams (0.16 ounces) gelatin (about 2 sheets)
- 1 gram (0.035 ounces) gelatin (about ½ sheet)
Instructions
- Submerge gelatin sheets in ice-cold water, allowing them to hydrate and soften for approximately 10 minutes, ensuring they are completely saturated.
- Combine heavy cream (236 milliliters / 8 fluid ounces), whole milk (236 milliliters / 8 fluid ounces), granulated sugar (100 grams / ), and freshly grated lime zest in a medium saucepan.
- Heat the cream mixture over medium heat, stirring occasionally, until it reaches a gentle boiling point, then immediately remove from the heat source.
- Gently squeeze out excess water from the softened gelatin sheets and carefully incorporate them into the hot cream mixture, stirring continuously until the gelatin completely dissolves.
- Allow the lime cream mixture to cool for approximately 10 minutes at room temperature, ensuring it maintains a smooth and consistent texture.
- Carefully pour the cooled lime cream into chilled serving glasses or verrines, creating an even layer.
- Refrigerate the lime cream for a minimum of 3 hours, allowing it to set completely and develop a delicate, silky consistency.
- For the raspberry coulis, place gelatin sheets in cold water and let them soften for 5 minutes.
- Pulse fresh raspberries (170 grams / ) and additional sugar (50 grams / ) in a blender until smooth and well combined.
- Transfer the raspberry mixture to a saucepan and heat until it reaches a gentle boil, then drain the gelatin and whisk it into the warm raspberry mixture until fully integrated.
- Let the raspberry coulis cool for 10 minutes, maintaining its vibrant color and smooth texture.
- Gently pour the cooled raspberry coulis over the set lime cream, creating an elegant layered effect.
- Chill the dessert for an additional hour to allow the raspberry layer to set completely.
- Before serving, delicately garnish with fresh whole raspberries and tiny, tender basil leaves for a sophisticated presentation.
Notes
- Soften gelatin sheets in cold water to ensure smooth, lump-free incorporation into the creamy dessert.
- Use fresh lime zest for a vibrant, aromatic flavor that elevates the panna cotta’s delicate taste.
- Chill verrines before pouring the lime cream to help it set quickly and maintain a perfect smooth texture.
- Blend raspberries thoroughly to create a silky, seedless coulis that complements the lime cream beautifully.
- Refrigerate the dessert for at least 4 hours to allow both layers to set completely and develop rich, harmonious flavors.
- Garnish with fresh raspberries and delicate basil leaves just before serving to add a gorgeous visual appeal and bright, fresh finish.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 28 g
- Sodium: 45 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 95 mg