This weekend, I made yoghurt panna cotta with finger limes for dinner with a few friends. I love this dessert for its simple flavour. With just a few ingredients, panna cotta is quick to make, it can be made ahead, and it can be decorated with any number of garnishes. I picked up some finger limes from my local market https://farmerandson.com.au recently, and I thought they’d look pretty as a garnish for this dessert, together with baby mint leaves and pomegranate arils.
Finger limes (Citrus australasica) are also known as citrus caviar. https://www.sgaonline.org.au/finger-limes/ When you cut into them, you can see miniscule beads of red, orange or green, and the aroma reminds me a little of kaffir lime leaves. Just push the citrus beads out using your thumb. They’re also delicious served with seafood dishes, or drinks such as soda water, gin and tonic.
Panna cotta is an Italian dessert, meaning cooked cream. Gelatin is used to set the cream and give it its custard-like consistency. This can be a little tricky to get right. I don’t like it ‘too set,’ but if you wish to turn the panna cotta out of its mould, you may wish to add a little more gelatin. Try adding different flavours such as orange blossom water, coffee or chocolate.
If you’re a fan of individual desserts like me, you might like to try this cherry chocolate olive oil mousse: https://atamandastable.com.au/cherry-chocolate-olive-oil-mousse/
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Yoghurt Panna Cotta with Finger Limes
- 1 1/2 cups Greek yoghurt
- 1 1/2 cups cream
- 3 sheets gelatin
- 1/4 cup honey
- finger limes, mint leaves, pomegranate arils to garnish
- Soak the gelatin sheets in a shallow bowl of cold water for about 5 minutes.
- Whisk half of the cream with the yohghurt in a bowl and set aside.
- While the gelatin is soaking, heat half of the cream in a small saucepan. Whisk in the honey until it is incorporated into the cream.
- Squeeze the water from the gelatin sheets and whisk into the honey yoghurt mixture. Keep whisking until the gelatin has completely melted.
- Whisk the warm cream into the cream yoghurt mixture.
- Ladle the mixture into 1/2 cup capacity ramekins.
- Cover and refrigerate for h hours until set.
- Garnish with finger lime pulp, pomegranater arils and baby mint leaves before serving.