Panna Cotta With a Coulis of Lime-Strawberries

“It's hard to make a wrong turn after a long diner with this easy but complete panna cotta recipe. I've added the lime & almond oil for some extra bite. Best to prepare the night before a big dinner party.”
8 ramekins

Ingredients Nutrition


  1. Put gelatine leaves for 10 minutes in cold water.
  2. Split vanilla pods in two (in length).
  3. Mix cream with milk in medium-sized saucepan.
  4. Add vanille pods and gently heat without letting it boil, simmer for 5 minutes.
  5. Squeeze gelatine leaves with your hands and whisk into hot panna cotta beofre
  6. Remove and discard the lemon zest & vanilla pods.
  7. Remove pan from fire and whisk gelatine into hot panna cotta to dissolve.
  8. Rinse ramekins with water (optional: grease with almond oil).
  9. Pour cream into eight wet panna cotta molds or ramekins.
  10. Cover with cling film and leave to rest in fridge for at least 3 hours (or overnight).
  11. For the coulis.
  12. RInse the strawberries quickly under cool water and drain.
  13. Clean and cut in quarters.
  14. Combine in small saucepan with the sugar and four tablespoons of water.
  15. Bring to simmer and remove from heat immediately.
  16. Pour into blender and mix with short pulses.
  17. Cool,to room termperature and refrigerate until ready to serve.

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