- Egg free
- Gluten free
- High in dietary fibre
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Wheat free
- 1 serve veg or fruit
Elevate dessert time with this delicious panna cotta recipe bursting with tropical flavours including lime and passionfruit.
- Serves4
- Cook time5 minutes
- Prep time20 minutes, + 20 mins standing & 6 hours setting time
Ingredients
- 300ml thickened cream
- 1/3 cup (75g) caster sugar
- 1/3 cup (80ml) lime juice
- 2 tsp finely grated lime zest
- 2 gelatine leaves
- 2 kiwifruit, peeled, chopped
- 1 tbs caster sugar, extra
- 1 tbs lime juice, extra
- Shredded mint, to serve
- 4 ripe passionfruit, cut in half
- 1 tbs chopped crystallised ginger (optional)
- Mint sprigs, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a heavy-based small saucepan over low heat, whisk the cream, sugar, lime juice and lime zest until sugar dissolves. Whisk until mixture is heated through, then set aside for 10 mins to allow the flavours to develop.
Step 2
Meanwhile, place gelatine leaves in a bowl of cold water and set aside for 5 mins to soak or until gelatine softens.
Step 3
Squeeze excess water from gelatine leaves. Add gelatine to the cream mixture. Stir until the gelatine dissolves.
Step 4
Lightly grease four 1/2-cup (125ml) dariole moulds. Divide panna cotta mixture among prepared moulds. Cover and place in the fridge for 6 hours or overnight until set.
Step 5
Gently toss the kiwifruit, extra sugar and extra lime juice in a small bowl. Set aside for 5 mins or until the mixture is syrupy. Stir in the shredded mint.
Step 6
Remove the panna cotta from the fridge and set aside for 5 mins. Working 1 at a time, run a small round-bladed knife around the edge of panna cotta and dip the bottom of the mould briefly into hot water. Invert onto a serving plate and remove the mould (tap the bottom of the mould to release the panna cotta, if needed). Repeat with the remaining panna cotta.
Step 7
Spoon passionfruit pulp over panna cotta. Top with kiwifruit mixture, ginger, if using, and mint sprigs.
Recipe tip
COOK. STORE. SAVE.
Cook it right: Cook it right: Kiwifruit contains the enzyme actinidin, which prevents gelatine from setting. That’s why we’ve used it here as a topping, rather than in the panna cotta mixture.
Smart swap: To save at the checkout, swap the 4 passionfruit for a 170g can of Coles Passionfruit Pulp in Syrup.
Lime panna cotta with mint, passionfruit & kiwi
- Serves4
- Cook time5 minutes
- Prep time20 minutes, + 20 mins standing & 6 hours setting time
Ingredients
- 300ml thickened cream
- 1/3 cup (75g) caster sugar
- 1/3 cup (80ml) lime juice
- 2 tsp finely grated lime zest
- 2 gelatine leaves
- 2 kiwifruit, peeled, chopped
- 1 tbs caster sugar, extra
- 1 tbs lime juice, extra
- Shredded mint, to serve
- 4 ripe passionfruit, cut in half
- 1 tbs chopped crystallised ginger (optional)
- Mint sprigs, to serve
Description
Elevate dessert time with this delicious panna cotta recipe bursting with tropical flavours including lime and passionfruit.
Method
Step 1
In a heavy-based small saucepan over low heat, whisk the cream, sugar, lime juice and lime zest until sugar dissolves. Whisk until mixture is heated through, then set aside for 10 mins to allow the flavours to develop.
Step 2
Meanwhile, place gelatine leaves in a bowl of cold water and set aside for 5 mins to soak or until gelatine softens.
Step 3
Squeeze excess water from gelatine leaves. Add gelatine to the cream mixture. Stir until the gelatine dissolves.
Step 4
Lightly grease four 1/2-cup (125ml) dariole moulds. Divide panna cotta mixture among prepared moulds. Cover and place in the fridge for 6 hours or overnight until set.
Step 5
Gently toss the kiwifruit, extra sugar and extra lime juice in a small bowl. Set aside for 5 mins or until the mixture is syrupy. Stir in the shredded mint.
Step 6
Remove the panna cotta from the fridge and set aside for 5 mins. Working 1 at a time, run a small round-bladed knife around the edge of panna cotta and dip the bottom of the mould briefly into hot water. Invert onto a serving plate and remove the mould (tap the bottom of the mould to release the panna cotta, if needed). Repeat with the remaining panna cotta.
Step 7
Spoon passionfruit pulp over panna cotta. Top with kiwifruit mixture, ginger, if using, and mint sprigs.