Thai Coconut-Lime Panna Cotta

Allergens

Milk, Egg (in gelatin)

Ingredients

• 2 cups coconut milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• Zest and juice of 3 limes
• 1 envelope unflavored gelatin
• 1/4 cup cold water

Instructions

1. In a saucepan, combine coconut milk, heavy cream, and sugar. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Remove from heat and whisk in lime zest.
2. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Then, whisk the gelatin into the warm coconut lime mixture until fully dissolved. Stir in lime juice.
3. Divide the panna cotta mixture evenly among six ramekins or dessert cups. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or until set.

Chef’s Insight

The balance of sweet, tangy, and creamy flavors creates a dessert that truly transports you to the tropics.

Notes

Ensure the lime juice is freshly squeezed for optimal flavor.