Zesty lime panna cotta

Zesty lime balances beautifully with this creamy Italian dessert.

  • 45 mins cooking
  • Serves 6
  • Print
When you think of the best Italian desserts, panna cotta is right up there with tiramisu our collection of perfect panna cottas prove just how versatile it can be.


  • 300 ml pouring cream
  • 2 teaspoons finely grated lime rind
  • ½ cup (110g) caster (superfine) sugar
  • 2 teaspoons powdered gelatine
  • ⅓ cup (80ml) boiling water
  • 375 grams Greek-style vanilla yoghurt
  • 1 tablespoon lime juice


  • 1
    Stir cream,lime rind and sugar in a medium saucepan, over high heat, without boiling, until sugar dissolves.
  • 2
    Sprinkle gelatine over the boiling water in a small heatproof jug, stand jug in a small saucepan of simmering water; stir until gelatine dissolves. Strain mixture to remove rind.
  • 3
    Stir gelatine mixture into hot cream mixture. Transfer to a medium bowl; cool.
  • 4
    Stir yoghurt and lime juice into cooled cream mixture. Rinse six ½-cup (125ml) moulds with cold water; drain, do not wipe dry. Pour yoghurt mixture into moulds, cover loosely with plastic wrap. Refrigerate 4 hours or until set. Carefully turn panna cotta onto plates.
  • 5
    Peel rind thinly from 1 lime avoiding white pith; cut into long thin strips. Serve panna cotta drizzled with honey, topped with lime rind.

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