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Vanilla-Lime Panna Cotta
¼ cup cold water 3 tsp gelatine 1 cup boiling water ½ cup sugar 15 fresh mint leaves finely grated zest of 1 lime 2 tbsp lime juice 2 cups cream 1 tsp natural vanilla essence nectarine compote, semi-dried nectarines or fresh blueberries, to serve
© Annabel Langbein Media
Combine cold water and gelatine in a small saucepan. Add boiling water, sugar, mint, lime zest and juice. Bring just to the boil, stirring to dissolve sugar and gelatine. Remove from heat and stand for 10 minutes to allow flavours to infuse.
Strain liquid into a bowl, discarding solids. Whisk in cream and vanilla. Divide between 6 serving glasses or cup moulds. Cover with plastic wrap and chill until set, about 4 hours or overnight. Panna cotta can be kept in the fridge for up to 2 days.
Serve panna cotta with honeydew melon, green grapes, kiwifruit and sprinkle with Almond Praline.
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