This Lime Panna Cotta is my ultimate make-ahead treat for warm days—it’s cool, creamy, and bursting with citrus flavor.
My Zesty and Refreshing Lime Panna Cotta
I absolutely love serving panna cotta as a dessert after any meal or gathering.
There’s something magical about this creamy, silky dessert—it always seems to wow my family and friends, even when I make it ahead of time.
I love how easy it is to prepare in advance, giving me one less thing to worry about while hosting.
Panna cotta easily ranks among my top three favorite desserts.
Honestly, I’ve lost count of how many times I’ve whipped it up in my kitchen! It’s simple, elegant, and versatil.
Over the years, I’ve experimented with a variety of flavors, each with its own unique charm:
- Foolproof Lemon Panna Cotta
- Silky Matcha Panna Cotta
- Silky Jasmine Panna Cotta
- Creamy Mango Panna Cotta
- Coconut Panna Cotta
- Chocolate Panna Cotta
Why you‘ll love this recipe
- Silky and smooth: The combination of milk and heavy cream makes the panna cotta ultra-creamy.
- Bright and refreshing: Lime zest adds a fresh, tangy flavor that balances the richness.
- Simple to make: Minimal ingredients and straightforward steps, yet it looks and tastes gourmet.
- Perfect for summer: Chilled and light, this dessert is ideal for hot days or dinner parties.
Ingredients:
For the Panna Cotta:
- 1 fresh lime
- 35g fine sugar
- 400g whole milk
- 200g heavy cream (≥30% fat)
- 20g gelatin sheets
For Garnish:
- Lime slices (optional)
- Lime zest (optional)
- Fresh mint leaves (optional)
Note on Ingredients:
- Lime: It is crucial to only peel and zest the green part of the lime skin. The white pith underneath is very bitter and will ruin the flavor of the dessert.
- Gelatin Sheets: These provide the clearest set and smoothest texture. If you must substitute with powder, use 30g of gelatin powder dissolved in 100g of cold water.
- Straining: Do not skip straining the mixture! This is the key step to achieving a flawlessly smooth texture, free from any bits of lime peel or undissolved gelatin.
Instructions:
Instructions
- Prep the Lime and Gelatin
Wash the lime thoroughly. Use a peeler or zester to remove only the green outer peel, avoiding the bitter white pith.
Cut 20g gelatin sheets into small pieces and soak in a bowl of ice water for 5–8 minutes until soft and elastic. Set aside.
- Heat and Mix the Base
In a small saucepan, combine lime peel, 35g sugar, and 400g milk.
Heat gently over low heat, stirring constantly until sugar dissolves and lime aroma is released.
Heat until small bubbles form at the edges (50–60°C), then immediately remove from heat.
- Combine Gelatin and Cream
Squeeze excess water from gelatin sheets and add to the warm milk mixture. Stir until fully dissolved.
Add 200g heavy cream and stir for 1–2 minutes until fully combined. This forms the lime panna cotta mixture.
- Strain and Chill to Set
Strain the mixture through a fine sieve to remove zest and any undissolved bits.
Pour evenly into pudding cups or molds and gently tap to release air bubbles.
Refrigerate at 0–4°C for at least 4 hours until fully set (should jiggle slightly but feel firm and bouncy).
- Decorate and Serve
Once set, garnish with lime slices, lime zest, or fresh mint leaves. Serve chilled for the best refreshing flavor.
Frequently Asked Questions
Can I use lemon instead of lime?
Absolutely! This recipe works beautifully with lemon. Just be sure to use the same technique, zesting only the yellow part of the skin and avoiding the white pith.
Why did my panna cotta not set?
This usually happens if the gelatin wasn’t fully dissolved into the warm mixture, or if the mixture was too hot when the gelatin was added, which can damage its gelling properties. Ensure you whisk thoroughly after adding the gelatin.
How long will this keep in the fridge?
Once set, the panna cotta can be kept covered in the refrigerator for up to 3 days. The garnishes are best added right before serving.
Lime Panna Cotta: Silky & Refreshing Dessert
Ingredients
For the Panna Cotta:
- 1 fresh lime
- 35 g fine sugar
- 400 g whole milk
- 200 g heavy cream ≥30% fat
- 20 g gelatin sheets
For Garnish:
- Lime slices
- Lime zest
- Fresh mint leaves optional
Instructions
Prep the Lime and Gelatin
- Wash the lime thoroughly. Use a peeler or zester to remove only the green outer peel, avoiding the bitter white pith.
- Cut 20g gelatin sheets into small pieces and soak in a bowl of ice water for 5–8 minutes until soft and elastic. Set aside.
Heat and Mix the Base
- In a small saucepan, combine lime peel, 35g sugar, and 400g milk.
- Heat gently over low heat, stirring constantly until sugar dissolves and lime aroma is released.
- Heat until small bubbles form at the edges (50–60°C), then immediately remove from heat.
Combine Gelatin and Cream
- Squeeze excess water from gelatin sheets and add to the warm milk mixture. Stir until fully dissolved.
- Add 200g heavy cream and stir for 1–2 minutes until fully combined. This forms the lime panna cotta mixture.
Strain and Chill to Set
- Strain the mixture through a fine sieve to remove zest and any undissolved bits.
- Pour evenly into pudding cups or molds and gently tap to release air bubbles.
- Refrigerate at 0–4°C for at least 4 hours until fully set (should jiggle slightly but feel firm and bouncy).
Decorate and Serve
- Once set, garnish with lime slices, lime zest, or fresh mint leaves. Serve chilled for the best refreshing flavor.
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