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.
Ingredients
Method
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.
