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!
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.
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.
Recipe
Key Lime Panna Cotta
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
Linda says
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.
Toni Dash says
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.
sue | theviewfromgreatisland says
My mouth is watering, and I LOVE your bowls!
Toni Dash says
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!
Debra says
I love those bowls.
Toni Dash says
Don’t you?! So sweet.
Adri says
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.
Toni Dash says
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!
Liz says
Looks delicious. Thank you and have a great weekend!
Toni Dash says
Thank you Liz! Have a wonderful weekend yourself.
john@kitchenriffs says
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.
Toni Dash says
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!
foodwanderings says
Ooh nice….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 brûlée I prefer to have panna cotta when someone else makes it. Would love a serving of this for dessert today. 🙂
Toni Dash says
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!
Jaime the German granddaughter says
This looks delicious. I’ve enjoyed your vacation posts. Sounds like fun!
Toni Dash says
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!