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  • ร—
    Home ยป Recipes ยป Desserts (No Bake) ยป Key Lime Panna Cotta

    LAST UPDATED: August 6, 2018 โ€ข FIRST PUBLISHED: August 16, 2013 By Toni Dash 16 Comments

    Key Lime Panna Cotta

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Creamy, rich, tangy Key Lime Panna Cotta is a fun citrus twist on regular panna cotta. With key limes readily available in most parts of the U.S., everyone can enjoy a taste of Florida as inspired this recipe!

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    Key Lime Panna Cotta

    We have so enjoyed our two weeks in Florida staying at my Sister-in-Law’s waterside vacation home. We’ve had manatee sightings and a Great Blue Heron hunting daily at our dock. Spotted an exotic sea slug that no one locally seems to have seen. Enjoyed long shell-hunting walks on the expansive beach. Dipped in the warm waters of the Atlantic and the house pool. It has really felt like vacation.

    Loving Key Limes I’ve tried to use them whenever possible. I’ve made Tropical Mango Salsa and Key Lime infused Vodka. I loved Key Lime Pie before my gluten-free days but scouring the area for gluten-free graham cracker crumbs to make a pie crust was more than I could muster while on vacation.

    I did however make a simple Key Lime Panna Cotta. Tangy, creamy and richly delicious I was inspired by the colors and vintage kitchenware in our vacation kitchen. The house where we stayed is a living tribute to the 1970’s complete with aqua blue Formica counter tops and coordinated tile and wall paper. Deep pile shag carpet abounds. However I spent my time buried in the kitchen cabinets which house several lifetimes of dish and glassware compiled here by the original owners of the home.

    Key Lime Panna Cotta close up

    I fell briskly in love with several pieces (which I texted photos of to my Sis-in-Law as though offering free adoption services were they ever destined for a donation bin) including a lovely set of purple vintage Transferware bowls….that I promptly checked availability for on eBay. We used and gingerly hand washed them several times during our stay and celebrating them with the Key Lime Panna Cotta seemed fitting. Normally panna cotta would be released from their container and placed on a plate but in this case I wanted to savor every moment in this beautiful bowls so left it in the bowl for serving.

    Key Lime Panna Cotta in vintage bowls

    Recipe

    Key Lime Panna Cotta

    Key Lime Panna Cotta

    Panna Cotta is one of the easiest desserts to make especially when in a time pinch. It can be flavored many different ways or topped with a glaze. In this recipe adding Key Lime juice and zest perk up the flavor with a fun Floridian twist.
    5 from 2 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 4 hours hours 20 minutes minutes
    Servings: 6 servings
    Calories: 341kcal
    Author: Toni Dash
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    Ingredients

    • 2 cups Heavy Whipping Cream
    • ½ cup granulated Sugar
    • 1 packet Gelatin
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Key Lime Zest
    • 2 ½ teaspoons Key Lime Juice , freshly juiced

    Instructions

    • 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.

    Nutrition

    Calories: 341kcal | Carbohydrates: 19g | Protein: 1g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 30mg | Potassium: 59mg | Sugar: 16g | Vitamin A: 1165IU | Vitamin C: 1.1mg | Calcium: 52mg
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    Key Lime Panna Cotta in purple transferware bowls

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    Reader Interactions

    Comments

    1. Linda says

      January 27, 2020 at 1:42 pm

      5 stars
      This looks great and I must say I’ve not made it, but will tomorrow. I’m in an area in Mexico where heavy cream is hard to find, so before I make this and waste the cream I’m thinking maybe a bit more lime juice or is it enough? For those of you that have made it previously. I’m a fan of Key lime pie and Panna Cotta and I know that Key Lime Pie normally has a half cup of lime juice, so thinking a couple of teaspoons doesn’t sound like enough. Thanks.

      Reply
      • Toni Dash says

        January 27, 2020 at 1:47 pm

        Hi Linda. In our recipe testing we felt the recipe as written created the best flavor while also making a true panna cotta texture. Taste of course is individual so you might find you like a more saturated flavor (though key lime juice is stronger in a different way than regular lime juice, a little goes a long way).

        The other consideration is when mixing acids and dairy products that too much citrus juice can curdle the cream.

        Reply
    2. sue | theviewfromgreatisland says

      March 13, 2017 at 3:25 pm

      My mouth is watering, and I LOVE your bowls!

      Reply
      • Toni Dash says

        March 13, 2017 at 3:53 pm

        Thanks Sue! They are bowls my Sister in Law ‘inherited’ with a house in Florida. After staying there I told her if she ever decided she was done with them I’d happily take them off her hands!

        Reply
    3. Debra says

      August 18, 2013 at 9:51 am

      I love those bowls.

      Reply
      • Toni Dash says

        August 18, 2013 at 10:27 am

        Don’t you?! So sweet.

        Reply
    4. Adri says

      August 16, 2013 at 6:27 pm

      5 stars
      I love Panna Cotta. The silky texture and the way it melts on the heat of my tongue make it one of my favorite desserts. Yours looks beautiful. Great find on the bowls – they look fab.

      Reply
      • Toni Dash says

        August 16, 2013 at 7:45 pm

        I couldn’t have described it better Adri! I really only began to make it this year which left me wondering why on earth I waited so long! It’s so luscious and yet easy and relatively quick to set. Love those little bowls too! Have a great weekend!

        Reply
    5. Liz says

      August 16, 2013 at 9:47 am

      Looks delicious. Thank you and have a great weekend!

      Reply
      • Toni Dash says

        August 16, 2013 at 11:15 am

        Thank you Liz! Have a wonderful weekend yourself.

        Reply
    6. john@kitchenriffs says

      August 16, 2013 at 9:17 am

      Key limes have such wonderful flavor. Oddly – because I love key lime so – I’ve never thought to make a panna cotta using it. This is a perfect dish! Really good stuff – thanks so much.

      Reply
      • Toni Dash says

        August 16, 2013 at 9:28 am

        You know John this was born purely from being on vacation, in an unfamiliar kitchen, wanting to make one more thing with key limes and this popped to mind. Given my normal circumstances I’m not sure I would have thought to make it either! So glad I did; it was delicious and so easy!

        Reply
    7. foodwanderings says

      August 16, 2013 at 8:57 am

      Ooh niceโ€ฆ.love panna cotta and the key lime seems so sublime. Believe it or not as much as I love making custards at home like creme brรปlรฉe I prefer to have panna cotta when someone else makes it. Would love a serving of this for dessert today. ๐Ÿ™‚

      Reply
      • Toni Dash says

        August 16, 2013 at 11:15 am

        I often find that. I think when you are involved with all the preparation often your senses are so saturated by the time the dish is served it’s not the same as someone just serving you! Fortunately for panna cotta it’s so quick and easy to make it’s still a wonderful treat when it comes out of the refrigerator 3-4 hours later!

        Reply
    8. Jaime the German granddaughter says

      August 16, 2013 at 7:25 am

      This looks delicious. I’ve enjoyed your vacation posts. Sounds like fun!

      Reply
      • Toni Dash says

        August 16, 2013 at 11:13 am

        Thank you Jaime. We did have a great time with some fun discoveries and food! Hope there won’t be too much simpering on my part as I leave the vacation behind and move toward fall and the new school year!

        Reply
    5 from 2 votes

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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